La Meilleure Recette de Soupe aux Aasperges
If you've been searching for the best asparagus soup recipe, you've just found your new springtime treasure. This French-inspired asparagus creamy soup is velvety, elegant, and surprisingly simple. Whether you love a classic cream of asparagus soup, or prefer an asparagus soup recipe no cream, this version gives you options while keeping that signature French charm.
Make it your meal by adding this tasty bacon salad recipe, which pairs beautifully with this no cream asparagus soup. Of course, a loaf of bread, like the iconic French baguette recipe, or croutons, will make this a perfect dinner.
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!
A seasonal spring delicacy in the 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
Best Asparagus Soup Recipe
Equipment
- Large saucepan or soup pot
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Immersion blender or countertop blender
- Fine mesh sieve (optional)
Ingredients
- 4 cup asparagus fresh or frozen
- 1 onion finely chopped
- ½ cup vegetable stock
- 1 tablespoon unsalted butter
- 2 tablespoon plain flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 cup vegetable stock
- 1 cup soya milk or semi skimmed milk
- ½ cup plain yogurt or crème fraîche
- 1 teaspoon lemon juice
- 4 tablespoon grated Parmesan cheese optional
Instructions
- 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.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in a blender and purée until smooth.
- 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.
- Stir in remaining 1 cup vegetable stock and increase the heat. Continue stirring with a whisk until the mixture comes to a boil.
- 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.
Notes
- Blend longer than you think; extra blending equals extra silkiness.
- If your asparagus is very fibrous, strain the soup through a fine sieve.
- Add cream only after blending to keep the color bright and fresh.
- Taste before serving, asparagus varies in sweetness and saltiness.
- Save a few asparagus tips to sauté and place on top for a restaurant‑style finish.
- A tiny pinch of nutmeg (just a whisper) enhances the creaminess without becoming noticeable.
- If your soup tastes flat, it likely needs a touch more salt or acidity; a squeeze of lemon works wonders.
Nutrition
Did you make this & like it, or not, let us know?!