Chef John's Cream of Asparagus Soup

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 187 Calories

Ingredients

• 2 tablespoons butter
• 1 pinch ground nutmeg
• 2 cups water
• salt to taste
• 1 onion, finely diced
• 4 cups chicken broth
• freshly ground black pepper to taste
• 1 pinch cayenne pepper (Optional)
• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 1 pinch cayenne pepper, or to taste (Optional)
• ½ cup heavy whipping cream (Optional)
• ¼ cup heavy whipping cream (Optional)
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon lemon zest (Optional)

Recipe Instructions

Step 1

Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.

Step 2

Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.

Step 3

Use an immersion blender to blend soup until smooth, about 3 minutes.

Step 4

Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.

Step 5

Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.

Step 6

Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.

Step 7

Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Step 8

Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.

Step 9

For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.