Mohamed Shili This creamy Ina Garten Cream of Asparagus Soup is prepared using fresh asparagus, garlic, butter, chicken broth, and heavy cream. This delicious cream of asparagus soup recipe is a perfect choice for dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ina Garten Cream of Asparagus Soup Ingredients
- 2 tbsp butter
- 1 clove garlic, minced
- 2 lb fresh asparagus, ends trimmed, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream, plus more for garnish
- Freshly chopped chives, for garnish
- Freshly chopped dill, for garnish
How To Make Ina Garten Cream of Asparagus Soup
- Melt the Butter: Start by heating a large pot over medium heat. Add the butter and allow it to melt completely. Once melted, add the minced garlic and cook, stirring often, for about 1 minute until the garlic becomes fragrant but not browned.
- Cook the Asparagus: Add the asparagus to the pot and season generously with kosher salt and freshly ground black pepper. Stir everything well to coat the asparagus in the butter. Cook for about 5 minutes, stirring occasionally, until the asparagus turns a light golden color and begins to soften.
- Add the Broth: Pour in the low-sodium chicken broth, making sure the asparagus is mostly covered. Bring the mixture to a simmer, cover the pot with a lid, and let it cook for 10 to 15 minutes. The asparagus should be tender but still vibrant in color.
- Blend the Soup: Once the asparagus is cooked through, carefully transfer the mixture to a blender or use an immersion blender to puree the soup. If using a regular blender, be sure to vent the lid to release steam while blending to avoid pressure buildup. Blend until the soup is completely smooth and creamy.
- Finish with Cream: After blending, return the soup to the pot over low heat. Stir in the heavy cream and let the soup warm gently for a few minutes. Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
- Serve and Garnish: Ladle the warm soup into bowls, adding a splash of cream on top for extra richness. Garnish with freshly chopped chives and dill for a fresh, herbaceous finish. Serve immediately and enjoy!
Recipe Tips
- Add some lemon zest: I started adding a bit of lemon zest at the end of cooking, and it completely changed the game. It gives the soup a fresh, zesty kick that brightens up the creaminess.
- Use an immersion blender: One time, I tried blending soup in a regular blender, and it was a messy disaster! Now, I always use an immersion blender directly in the pot. It’s quicker and avoids spills.
- For a thicker consistency: I love a thick, creamy soup, so I tried adding a diced potato once, and it worked wonders. The potato blends in seamlessly, making the soup heartier without extra flour or cornstarch.
- Enhance the flavor with herbs: I started tossing in a sprig of thyme while the soup simmers. It adds just the right amount of earthy depth, but make sure to remove it before blending for the perfect flavor balance.
What To Serve With Cream Of Asparagus Soup
Serve your creamy asparagus soup with garlic rosemary focaccia, grilled lemon shrimp, couscous with toasted pine nuts, roasted sweet potatoes with thyme, and a watermelon and feta salad for a light, refreshing touch.
You can also pair it with a quinoa-stuffed bell pepper, or avocado and citrus salad for a creative, balanced meal that complements the rich flavors of the soup.
How To Store Leftovers
To Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days. Make sure the soup is properly sealed to maintain freshness and prevent any odor absorption.
To Freeze: Asparagus soup can be frozen, but it’s best to freeze it without the cream. Store in a freezer-safe container for up to two months. Add cream during reheating to maintain texture and taste.
How To Reheat The Leftovers
In The Oven: Preheat your oven to 350°F and pour the soup into an oven-safe dish. Cover with foil and heat for about 15 minutes, stirring halfway through to ensure even heating. Add extra cream if desired.
In The Microwave: Place the soup in a microwave-safe bowl and cover it loosely. Heat on medium power for 2-3 minutes, stirring every 30 seconds to avoid uneven heating. Be cautious not to overheat it to prevent curdling.
Frequently Asked Questions
What can I use instead of chicken broth?
If you want a vegetarian option, you can substitute chicken broth with vegetable broth or even water. Just keep in mind that broth adds more depth of flavor.
Can I use frozen asparagus?
Yes, you can use frozen asparagus if fresh isn’t available. Just be sure to thaw and drain the asparagus before cooking to avoid excess water in the soup.
Can I use milk instead of cream?
Yes, you can substitute heavy cream with whole milk or even a dairy-free milk alternative. However, using cream will give the soup a richer, creamier texture.
Ina Garten Cream of Asparagus Soup Nutrition Facts
- Calories: 222
- Fat: 18 g
- Saturated fat: 11 g
- Trans fat: 0 g
- Cholesterol: 56 mg
- Sodium: 897 mg
- Carbohydrates: 7 g
- Fiber: 5 g
- Sugar: 5 g
- Protein: 8 g
Try More Ina Garten Recipes:
Ina Garten Cream of Asparagus Soup
Description
This creamy Ina Garten Cream of Asparagus Soup is prepared using fresh asparagus, garlic, butter, chicken broth, and heavy cream. This delicious cream of asparagus soup recipe is a perfect choice for dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ina Garten Cream of Asparagus Soup Ingredients
How To Make Ina Garten Cream of Asparagus Soup
- Melt the Butter: Start by heating a large pot over medium heat. Add the butter and allow it to melt completely. Once melted, add the minced garlic and cook, stirring often, for about 1 minute until the garlic becomes fragrant but not browned.
- Cook the Asparagus: Add the asparagus to the pot and season generously with kosher salt and freshly ground black pepper. Stir everything well to coat the asparagus in the butter. Cook for about 5 minutes, stirring occasionally, until the asparagus turns a light golden color and begins to soften.
- Add the Broth: Pour in the low-sodium chicken broth, making sure the asparagus is mostly covered. Bring the mixture to a simmer, cover the pot with a lid, and let it cook for 10 to 15 minutes. The asparagus should be tender but still vibrant in color.
- Blend the Soup: Once the asparagus is cooked through, carefully transfer the mixture to a blender or use an immersion blender to puree the soup. If using a regular blender, be sure to vent the lid to release steam while blending to avoid pressure buildup. Blend until the soup is completely smooth and creamy.
- Finish with Cream: After blending, return the soup to the pot over low heat. Stir in the heavy cream and let the soup warm gently for a few minutes. Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
- Serve and Garnish: Ladle the warm soup into bowls, adding a splash of cream on top for extra richness. Garnish with freshly chopped chives and dill for a fresh, herbaceous finish. Serve immediately and enjoy!
