The Best Asparagus Soup Recipe

Simply Delicious

This is the best asparagus soup recipe that is a very beautiful creamy and special prelude to your evening meal. Or, make it your meal by adding this tasty bacon salad which pairs beautifully with asparagus soup, of course a loaf of bread like the iconic French baguette or croutons will make this a perfect dinner meal.

Garnish with reserved asparagus tips, homemade croutons and a sprinkle of Parmesan and here you will have a most delicious cream of asparagus soup recipe you could ever hope for. It looks gorgeous and tastes even better!

this French recipe

A seasonal spring delicacy in Argenteuil area of France, the asparagus makes a superb soup which is sure to satisfy everyone.

Be sure to try it as the flavor of this homemade cream of asparagus soup recipe is so superior to any canned version! And because the recipe calls for soy milk or skim milk and plain yogurt to give its luscious creaminess you don't have to worry about all the extra fat as you do with cream.

📖 Recipe

Asparagus Soup Recipe

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• Author: Judith Coates

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Description

A very beautiful creamy and special asparagus soup to give as a prelude to your evening meal or add a loaf of French bread or croutons, salad, and make it your meal!

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Ingredients

Units USM Scale 1x2x3x

• 4 cup (500gr) fresh asparagus
• 1 onion, finely chopped
• ½ cup (125ml) vegetable stock
• 1 tbsp unsalted butter
• 2 tbsp plain flour
• 1 tsp salt
• 1 pinch ground black pepper
• 1 cup (250ml/1/2 pint) vegetable stock
• 1 cup (250ml) soya milk or semi skimmed milk
• ½ cup (125ml) plain yogurt
• 1 tsp lemon juice
• 4 tbsp grated Parmesan cheese (optional)

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Instructions

1. Place asparagus and onion in a saucepan with ½ cup vegetable stock, bring to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in a blender and purée until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes.
4. Stir in remaining 1 cup vegetable stock and increase the heat. Continue stirring with a whisk until the mixture comes to a boil.
5. Stir the vegetable purée and milk into the saucepan slowly. Whisk yogurt into the mixture, followed by lemon juice and stir until heated through, then ladle into bowls.