Asparagus Bisque

Are you ready for the perfect little soup recipe? Asparagus bisque is as deliciously lovely as it sounds, and super easy to make. In fact you can make this in about 20 minutes, and it gets even better as it sits in the fridge, so make it ahead!

This soup was inspired by one we had at one of our favorite restaurants on a particularly cold night last week. When I decided to make my own version the next day I didn’t need to do any research, or much thinking at all, really. I knew the cast of characters, and I knew the drill. So it’s a simple soup, but not one you see everyday. I think you’ll love this one.

related recipes

• Creamy Shrimp Bisque
• Creamy Artichoke Bisque
• Sweet Corn Bisque
• Smokey Pumpkin Chipotle Bisque

asparagus bisque ingredient notes

Asparagus

• I use a bundle (a pound) of asparagus for this soup. Mine is the thin variety, but thicker asparagus will work fine too. Since asparagus is a spring crop, winter asparagus in the U.S. and Europe is usually imported from warm climates year-round. So of course make it in season, but don’t deprive yourself in cold weather, this is a very cozy soup.
• asparagus contains asparagusic acid and other sulfur-based compounds which give it a lovely earthy flavor that’s slightly bitter ~ it makes a sophisticated soup with more depth and interest than most veggie soups.

butter and olive oil

• why use one when you can have both?

shallot

• most Western soups include some sort of allium base like onions, garlic, leeks, or shallots. I love shallots for this asparagus bisque because they have a subtle but complex flavor.

chicken broth or stock

• please use canned, bottled, or homemade, not powder or bullion cubes. Use veggie stock for a vegetarian or vegan soup.

half and half

• gives the soup a light creamy texture. You can substitute evaporated milk or even heavy cream, depending on what you love. Use a plant based substitute if you like.

Parmesan cheese

• that needed bit of umami in so many soups. Parm is especially nice with asparagus.

what makes asparagus bisque a bisque?

Bisques are creamy soups a that are extra smooth, luxurious, and full-bodied, making them feel more indulgent.

1. Velvety texture – Bisques are pureed until ultra-smooth.
2. Enriched with cream or butter but not thickened with flour or cornstarch.

gutsy croutons

I love to slather slices of artisan bread with butter or olive oil and grill them to make chunky croutons. They help make a smooth soup like asparagus bisque even more satisfying with a welcome bit of carb and a contrasting texture.

1. Slice fresh or day-old bread on the thinner side. (You can also cut large chunks.)
2. Spread with butter or brush with olive oil or toss in a bowl if using chunks of bread.
3. Grill in a skillet until golden and crunchy.
4. Try not to eat them all ahead of time!

the bottom line on asparagus bisque

A few things set my asparagus bisque apart:

1. I barely blanch the asparagus before blending. This means both the color and flavor stay vibrant.
2. The soup does not need much cooking at all. I simply reheat it with the half and half and cheese after blending.
3. I do like to make it ahead so the flavors can mature in the fridge, which is so convenient.
4. A splash of dry sherry (I keep a bottle next to my stove at all times) gives the soup that restaurant quality flavor.

Asparagus Bisque

5 from 4 votes

Asparagus bisque is an easy blended soup ready in 20 minutes! A delicious lunch or appetizer with a silky texture and fresh spring flavor.

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Prep Time:10 minutes minutes

Cook Time:10 minutes minutes

Total Time:20 minutes minutes

Servings: 4 -6

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Equipment

• blender or food processor

Ingredients

 

US CustomaryMetric

• 1 lb asparagus, sliced into 2-3 inch pieces
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 large shallot, peeled and minced, (about 2/3 cup)
• 1 cup chicken broth or stock
• 1 cup half and half*
• 2/3 cup freshly grated Parmesan cheese
• 1/2 tsp salt, or to taste
• fresh cracked black pepper to taste
• 1 Tbsp dry sherry, or to taste. Optional but recommended.

Instructions

• Heat the butter and olive oil in a heavy bottomed soup pot and saute the shallot for a couple of minutes, just until it starts to soften.
• Add the asparagus and stir to combine. Add the chicken stock to the pot and bring up to a simmer over medium high heat. When the pot gets to a simmer let it simmer for about 2 minutes. If your asparagus is on the thicker side, you can let it go a couple of minutes more.
• Transfer the contents of the pot to a blender. Place the top of the blender securely on, but leave it vented for steam to escape. Carefully blend the soup until smooth. I like to place a kitchen towel loosely over the top while I blend. Note: use caution when blending hot liquids as the steam can cause them to rise in your blender. Make sure your top is secure.
• Wipe out your soup pot with paper towels and return the pureed soup to the pot.
• Stir in the half and half and bring the soup back up to just barely a simmer, do not boil. Remove from the heat and slowly stir in the Parmesan cheese. When all the cheese has been incorporated add salt and fresh cracked black pepper to taste, and add the sherry.
• At this point I let the soup cool and then refrigerate until I'm ready to serve. Reheat gently on the stove, stirring often to prevent sticking. Bring just up to a simmer and make sure the soup is heated throughout, but do not boil. Serve hot with extra cheese and croutons.

Notes

*You can also use cream, or even evaporated milk to cut down on fat.

This soup serves 4 for lunch, or 6 as an appetizer.

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Course: Soup

Cuisine: American

Author: Sue Moran

Keyword: asparagus, healthy soups, soup, spring

Nutrition

Calories: 231 kcal · Carbohydrates: 9 g · Protein: 11 g · Fat: 18 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 41 mg · Sodium: 838 mg · Potassium: 357 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1291 IU · Vitamin C: 7 mg · Calcium: 295 mg · Iron: 3 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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