Indulge in the velvety goodness of Cream of Asparagus Soup, a delightful French classic that’s not only a feast for the senses but also a breeze to whip up with your Kenwood induction cooktop! This creamy, vibrant soup is the perfect way to celebrate the fresh flavors of spring, and it’s ready in just 30 minutes. Whether you're looking to impress guests at a dinner party or simply want to treat yourself to a comforting bowl of deliciousness, this recipe is sure to become a staple in your kitchen. Dive into the world of gourmet cooking with this easy-to-follow guide and savor the taste of homemade elegance!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound asparagus, trimmed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh asparagus tips for garnish
Instructions
- Prepare the asparagus by washing thoroughly and trimming off the tough woody ends. Chop the asparagus into small pieces, reserving a few tips for garnish.
- Place your Kenwood induction cooktop on medium heat and add a small amount of olive oil or butter to the bottom of a large soup pot.
- Sauté the chopped onion until translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to brown the garlic.
- Add the chopped asparagus to the pot and stir to combine with the onion and garlic mixture.
- Pour in the vegetable broth, ensuring all vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 10-12 minutes until asparagus is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste.
- Briefly blanch the reserved asparagus tips in boiling water for 1-2 minutes, then shock in ice water to maintain bright green color.
- Ladle the soup into serving bowls and garnish with the blanched asparagus tips. Serve immediately while hot.
Tips
- Choose Fresh Asparagus: For the best flavor and texture, select firm, bright green asparagus stalks. The fresher the asparagus, the more vibrant your soup will be!
- Sautéing Techniques: When sautéing the onion, keep an eye on the heat. You want them to become translucent without browning, which will ensure a sweeter flavor profile.
- Pureeing the Soup: If you prefer a chunkier texture, reserve some of the asparagus before blending and stir it back into the soup after pureeing. This adds depth and a delightful contrast.
- Seasoning: Taste your soup after adding the cream and adjust the salt and pepper to your liking. A little squeeze of lemon juice can also brighten the flavors beautifully!
- Garnishing: Don’t skip the blanched asparagus tips for garnish! They not only add a pop of color but also an extra crunch that elevates your dish.
- Serving Suggestions: Pair your creamy soup with crusty bread or a light salad for a complete meal. It’s perfect for a cozy lunch or an elegant starter at dinner.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 12g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
