Fresh Asparagus Blender Soup

I make this Fresh Asparagus Soup so easily in the blender. There’s no long cooking involved so this healthy soup stays bright and flavorful (all the vitamins remain right in the bowl where they belong.)  It’s a nice way to start off a spring meal.

I’ll level with you, I’m not a huge fan of asparagus soup. The color and flavor can be a little off-putting, and it’s never been a favorite of mine. So I thought I’d try something a little different with this recipe. My soup is made with raw asparagus (you can use lightly steamed asparagus too) which keeps it fresh and bright. The blender purees everything in the blink of an eye, and I keep the flavors simple to let the delicate spring asparagus shine through. For a little bit of luxury I’ll blend in some cream, creme fraiche or sour cream (you can also use yogurt.)  I serve it in small bowls or shooter glasses as a meal starter.

Here’s where my Vitamix blender really earns its keep in my kitchen ~ it purees this soup from the raw ingredients in just seconds. In fact since I like a little texture in my soup I have to be careful not to let it go too long. If you like a velvety texture, it will do that too. I like to chill mine before serving, but, if you let the blender go a few minutes more, you can have piping hot soup!

My asparagus blender soup is fresh tasting, but not strongly flavored, so it’s a great candidate for toppings that can add a little complexity to the experience. I used baby greens and edible flowers, but here are a few more ideas ~

• chopped hard cooked egg
• chunks of albacore tuna
• teeny baby shrimp
• steamed asparagus tips
• shavings of Parmesan cheese
• crumbled goat cheese
• rustic croutons
• a little pile of thin fried onion strings or shallots

Fresh Asparagus Blender Soup

3.45 from 38 votes

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Ingredients

 

• 1/2 pound of trimmed asparagus stalks, rough chopped (I used raw, but they can be lightly steamed or grilled, too)
• 1 cup broth, I used chicken
• 2 tsp fresh lemon juice
• 1 Tbsp grated Parmesan cheese
• 1/4 cup heavy cream, creme fraiche, sour cream, or yogurt
• salt and fresh cracked black pepper to taste

Instructions

• Put everything except the salt and pepper into the blender and blend until smoothly pureed. Season to taste with salt and pepper.
• If you would like a hot soup, let the blender go for several minutes until steaming hot.
• Taste to adjust the seasonings.
• For a cold soup, chill in the refrigerator for at least an hour before serving.

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Course: Appetizer, Soup

Author: Sue Moran

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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Make it your own ~

• For a different flavor profile altogether in a chilled soup, try my  HEIRLOOM TOMATO GAZPACHO.
• This idea can be adapted for other veggies like carrots or broccoli.
• I tried adding a little bit of onion and garlic and I found it overpowered the asparagus, so I don’t recommend it.

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