Light and fresh, this creamy asparagus soup is a straightforward yet sophisticated way to savour the season’s favourite green spear and is ideal for sunny but still somewhat chilly days.
Smooth, colourful, and bursting with fresh flavour from the green asparagus and leeks with a splash of cream. This vibrant green asparagus soup is like spring in a bowl. For an irresistible crunch, top it with serrano ham or crispy prosciutto!
Spring Veggie
Asparagus might be available year-round these days, but it still reigns as spring’s ultimate veggie. From green to white to purple, this versatile stalk shines in every form. Here are a few fun facts about them:
- Green asparagus gets its colour from sunlight! Unlike white asparagus (grown underground), green asparagus stalks are exposed to sunlight, which triggers the production of chlorophyll.
- Low-cal, nutrient-dense. Just five spears pack a punch of vitamins A, C, E, and K, plus folate and fibre—perfect for a healthy boost.
- Quick to grow! Asparagus can grow up to 7 inches in one day under the right conditions. Blink and it’s taller!
- A natural diuretic. It helps flush excess fluid and salt from your body, which is excellent for reducing bloat.
*If you want to learn more about the health benefits of green asparagus, click here!
How To Make The Colour Pop
To preserve the vibrant green colour of your asparagus soup, follow these steps:
- Blanch the Asparagus: Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-4 minutes, depending on the thickness, until it is tender-crisp.
- Shock in Cold Water: Immediately transfer the cooked asparagus to a bowl of ice water. This halts the cooking process and locks in the colour.
No Thickeners
This Spring Asparagus Soup is rich and unctuous, but be careful when adding the broth. It doesn’t contain any thickeners or potatoes, and it doesn’t have a lot of asparagus. I’ve used chicken broth with it, but water or vegetable broth would have worked as well. Add the cream at the end to prevent curdling—just a splash to keep the soup smooth and light without making it too heavy.
Toppings
Cured ham and asparagus? A culinary match made in heaven! To add something extra special to this soup, I add thin slices of serrano or prosciutto and sizzle them in the pan for 30 seconds, just long enough to crisp them up without cooking them through. This little trick, which I learned in cooking school, turns the ham into delicate, savoury ham chips by releasing excess moisture. Imagine bacon bits, only lighter and fancier!
Variations
Lemon Zing:
Add a splash of fresh lemon juice or zest right before serving to brighten up the flavours.
Cheesy Twist:
Stir in a bit of grated Parmesan, Gruyère, or even a dollop of Boursin cheese for richness.
Pea & Asparagus Combo:
Blend in a handful of green peas for added sweetness, colour, and nutrients.
Herby Boost:
Fresh herbs like dill, tarragon, or parsley can add a refreshing twist to the soup.
Storage
Store your Green Asparagus Soup in an airtight container in the fridge for up to 3–4 days. Additionally, it freezes beautifully; allow it to cool fully before putting it in freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly on the stovetop for optimal results.
Other Asparagus Recipes
So, let’s make this vivid green soup!
Creamy Green Asparagus Soup
Ingredients
- 900 g green asparagus
- 700 ml chicken broth (vegetable stock or water)
- 2 leeks (finely sliced)
- 200 ml heavy cream
- 1 tbsp butter
- 2 slices cured ham (prosciutto, serrano, etc.) (*optional)
- 1/4 tsp nutmeg (*optional)
- salt and pepper
Instructions
- Sauté the leeks in a large pot with butter over medium-high heat for about 3 minutes.
- Add the chicken broth and let it simmer for 10 minutes.
- Cut off the ends of the asparagus and then cut into small pieces, 2 cm (1 inch) long.
- Blanch the asparagus in a pot of boiling water for 3-4 minutes until tender but still bouncy (al dente). Strain and rinse under cold water or an ice bath for 30 seconds to cut the cooking process and preserve the colour. Reserve some tips for the toppings.
- Add the asparagus to the soup and cook for an additional 3 minutes, or until tender.
- Stop the fire, add the cream, and blend it with an immersion blender until smooth.
- In a small nonstick pan, gently cook the cured ham at medium-high heat for 30 seconds.
Notes
Nutrition
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