Asparagus soup-rich, smooth, and velvety-holds a place of honor in the world of comfort foods. But when you pair it with the elegance of a traditional cream-based recipe, you get something that transcends mere nourishment into a moment of indulgence. Old-Fashioned Cream of Asparagus Soup is a classic that has been passed down through generations, and for good reason. This dish combines the fresh, earthy flavors of asparagus with a creamy base that’s perfectly balanced. Whether served as a starter at a holiday feast or as a warm, cozy bowl on a cold evening, it never fails to satisfy. In this detailed guide, I’m going to walk you through the recipe step-by-step, give you valuable ingredient insights, offer tips for the best outcome, and share some fun variations to help you make it your own.
Old Fashioned Cream Of Asparagus Soup Recipe
Let’s dive into the classic, velvety, and oh-so-satisfying Old-Fashioned Cream of Asparagus Soup. This recipe has all the charm of a nostalgic, hearty meal while being rich in flavor and texture.
Ingredients Needed
Before you start cooking, gather the following ingredients:
- Asparagus (fresh, 1 bunch or roughly 1 lb): The star of the dish. It provides a fresh, earthy, and slightly grassy flavor.
- Butter (4 tablespoons): Adds richness and depth to the soup base.
- Yellow Onion (1 medium): A mild, slightly sweet onion that will soften and caramelize to bring out its full flavor.
- Garlic (2-3 cloves): Fresh garlic for that savory, aromatic note.
- Vegetable or Chicken Broth (4 cups): For the base liquid, choose broth that complements the asparagus without overpowering it.
- Heavy Cream (1 cup): This is what gives the soup that decadent, silky texture.
- All-Purpose Flour (2 tablespoons): Used to thicken the soup just enough for that luxurious creaminess.
- Salt & Pepper (to taste): To bring out the natural flavors and season the soup.
- Lemon Juice (1 tablespoon): Brightens the soup and adds a hint of acidity that balances out the richness.
- Fresh Herbs (optional – thyme, parsley, or dill): These can add a fresh, herbal note to elevate the flavor of the soup.
Cooking Instructions
Now that you have your ingredients ready, let’s dive into the cooking process:
- Prep the Asparagus: Trim the tough ends of the asparagus, then chop the spears into 1-inch pieces. You’ll want to save a few of the more tender tops for garnish later.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking them until soft and translucent (about 5 minutes). This process unlocks the sweetness and depth of the onion.
- Cook the Asparagus: Add the chopped asparagus pieces to the pot. Sauté for 2-3 minutes, stirring occasionally, just to let the flavors mingle and soften the vegetable a bit.
- Make the Roux: Sprinkle the flour over the vegetables and stir well, allowing it to cook for another 1-2 minutes. This will help thicken the soup without giving it a floury taste.
- Add the Broth: Gradually pour in the vegetable or chicken broth, stirring constantly to prevent lumps. Bring the soup to a gentle simmer, allowing the asparagus to cook through (around 15 minutes). You’ll know it’s ready when the asparagus is tender and can be easily pierced with a fork.
- Blend the Soup: Once the asparagus is soft, it’s time to purée the soup. You can either use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until smooth, adjusting the consistency by adding a little more broth if it’s too thick.
- Add the Cream: Pour in the heavy cream and stir well. Let the soup simmer for another 5 minutes, allowing the cream to fully incorporate and the flavors to meld together.
- Season and Finish: Taste your soup and adjust the seasoning with salt, pepper, and a dash of lemon juice to brighten it up. For extra flavor, sprinkle in some freshly chopped herbs of your choice. Garnish with the reserved asparagus tips.
- Serve: Ladle the soup into bowls, garnish with herbs, and serve hot. A slice of crusty bread or a drizzle of extra cream on top makes it even more luxurious.
Ingredient Insights
Let’s talk about why each ingredient is essential to the success of your cream of asparagus soup:
- Asparagus: Not only does it bring a lovely green hue, but asparagus is rich in vitamins A, C, E, and K. It also contains folate and fiber, making this soup a nutritious choice.
- Butter: A high-quality butter adds that rich flavor and smooth texture that you can’t replicate with oil. It’s key for creating a luscious soup base.
- Onion and Garlic: These two work together to build the foundation of savory flavor. Caramelizing onions releases their natural sweetness, while garlic adds a robust, aromatic kick.
- Heavy Cream: The cream is the defining ingredient in this soup, giving it the luxurious, velvety texture that’s characteristic of classic cream-based soups.
- Lemon Juice: A small amount of acidity brightens up the soup and balances out the richness of the cream, making each spoonful feel fresh rather than overly heavy.
Expert Tips
If you want to elevate your cream of asparagus soup, here are a few tips from the pros:
- Fresh Asparagus is Key: While frozen asparagus can work in a pinch, fresh asparagus provides the most vibrant flavor and color.
- Don’t Skip the Roux: The flour helps thicken the soup, but it also contributes to the smooth texture. Make sure to cook the roux for a couple of minutes to get rid of any raw flour taste.
- Strain for Silky Smoothness: If you want the ultimate velvety texture, strain the blended soup through a fine mesh sieve after blending to remove any fibrous bits.
- Use an Immersion Blender: This tool saves you the hassle of transferring hot soup in batches. It’s a game-changer for smooth, lump-free soup.
- Balance Acidity: Always taste your soup before serving. A tiny squeeze of lemon or a splash of vinegar can lift the whole dish and prevent it from being too heavy.
Recipe Variations
While the classic cream of asparagus soup is delightful, there’s plenty of room to get creative. Here are some variations to try:
- Add Bacon: Fry up some crispy bacon and crumble it into the soup just before serving. The smokiness will add an extra layer of flavor.
- Use Coconut Milk: If you want a dairy-free version, substitute the heavy cream with coconut milk. This will give the soup a creamy texture and a slight tropical twist.
- Herbed Cream: Infuse your cream with fresh herbs like thyme or rosemary for an extra aromatic layer. Warm the cream with the herbs, then strain them out before adding it to the soup.
- Cheese: Stir in some freshly grated Parmesan or Gruyère for a cheesy, savory depth. You can also top the soup with shredded cheese for a melty finish.
- Roasted Asparagus: For a more intense flavor, roast half of the asparagus beforehand, then blend it with the rest of the soup. This will give the soup a slightly caramelized, smoky note.
Final Words
There’s something so comforting about a bowl of Old-Fashioned Cream of Asparagus Soup. It’s a dish that’s easy to make, elegant enough for special occasions, and satisfying on a chilly evening. Whether you follow the traditional recipe or add your own twist, it’s the kind of meal that brings people together.
FAQs
What Ingredients Are Needed For An Old Fashioned Cream Of Asparagus Soup?
The basic ingredients for an old fashioned cream of asparagus soup include fresh asparagus, butter, onions, flour, chicken or vegetable broth, whole milk or cream, salt, pepper, and optionally, garlic or fresh herbs like thyme.
Can I Use Frozen Asparagus For This Soup Recipe?
Yes, you can use frozen asparagus as a substitute for fresh asparagus. However, the texture may not be as tender and the flavor may be slightly less vibrant.
How Do I Make The Soup Thicker If It’s Too Thin?
To thicken the soup, you can either add more flour to the roux (butter and flour mixture), blend a portion of the soup to make it creamier, or add more heavy cream. Another method is to cook the soup uncovered to allow some of the liquid to evaporate.
Can I Make The Soup Ahead Of Time?
Yes, this soup can be made ahead of time. In fact, it often tastes better the next day as the flavors meld. Just make sure to store it in an airtight container in the refrigerator. Reheat gently on the stove over low heat.
Can I Make This Soup Vegan Or Dairy-free?
Yes, you can easily make the soup vegan or dairy-free by substituting the butter with olive oil or vegan butter, and using coconut milk, almond milk, or another plant-based milk in place of the dairy. Also, use vegetable broth instead of chicken broth.
Should I Blend The Soup Smooth Or Leave It Chunky?
Traditionally, cream of asparagus soup is blended until smooth to achieve a velvety texture. However, if you prefer a chunkier version, you can blend only part of the soup and leave some asparagus pieces intact.
How Long Does Cream Of Asparagus Soup Last In The Fridge?
Cream of asparagus soup can last in the refrigerator for 3 to 4 days when stored in an airtight container. To maintain its best quality, reheat it gently on the stove to prevent the cream from curdling.
Can I Freeze Cream Of Asparagus Soup?
Yes, you can freeze cream of asparagus soup, but note that the texture may change slightly once thawed. To freeze, let the soup cool completely, then store it in a freezer-safe container for up to 3 months. Reheat gently when ready to serve.
What Can I Serve With Old Fashioned Cream Of Asparagus Soup?
Old fashioned cream of asparagus soup pairs well with a variety of accompaniments such as crusty bread, grilled cheese sandwiches, or a simple salad. You can also garnish the soup with a sprinkle of fresh herbs or croutons.
What Is The Best Way To Season Cream Of Asparagus Soup?
The best way to season cream of asparagus soup is with salt and pepper, but you can also enhance the flavor with a pinch of nutmeg, lemon zest, fresh thyme, or garlic. A dash of white wine can add depth to the flavor as well.