budgetbytes5.0
Asparagus Soup Recipe
This fresh and creamy Asparagus Soup recipe is packed with herby flavor, cream cheese, and a splash of lemon juice. The perfect springtime soup!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●whisk
📝 Preparation Steps
1
Prep
2
Wash and trim asparagus, if needed.* Chop the prepped asparagus.
3
Chop green onion, reserving one for garnish. I mince this reserved green onion a bit finer than the others that will be cooked with my asparagus.
4
Combine
5
Toss asparagus and 2 of the green onions with olive oil, salt, pepper, garlic powder, and onion powder in a small stock pot.
olive oil ($0.21)1 Tbsp
6
Sauté in stock pot for about ⏱️ 8 minutes on medium heat until asparagus are bright green. Reserve a few spears worth of cooked asparagus to chop for garnish!! I kept ¼ cup off to the side.
7
Simmer
8
Next, add vegetable broth and lemon juice and bring everything to a simmer on medium low.
lemon juice, typically half a lemon ($0.29)2 Tbsp
9
Mince parsley and gather the reserved asparagus and green onion. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!
10
Cool
11
Remove asparagus from heat and allow to cool for ⏱️ 5 minutes. Then, add to blender with cream cheese, spinach, and half of the parsley.
12
Blend until completely smooth.
13
Combine
14
Return to stock pot with dill, remaining parsley, reserved green onion, and reserved asparagus.
dill ($0.46)1 tsp
15
Whisk everything together to combine. Taste to adjust salt and pepper as needed. (I find bouillon to be salty enough where I don’t need to add much extra salt!) Simmer on medium-low for 5 more minutes.
16
Serve hot with freshly grated Parmesan cheese.
Nutrition Facts
calories
98 kcal
fat Content
7 g
serving Size
1 cup
fiber Content
2 g
sodium Content
768 mg
protein Content
4 g
carbohydrate Content
7 g
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