Creamy fresh Asparagus Soup is such a wonderful comfort food for cold days. It is easy to make and it uses only fresh Asparagus, forget about the powdered Asparagus soup for now and treat yourself to a homemade fresh and creamy Asparagus Soup, because You deserve the best.
It’s getting chilly day by day, and more and more I find myself craving for soup in morning, soup for lunch and soup for dinner. It’s a whole lot of soup I know, but with a rainy and snowy days, I know I can embrace bowl and bowl of soup, this Creamy Asparagus Soup being one of them. I remember loving Asparagus Soup when I was still in the Philippines. It was one of my favorite soup along with cream of Mushroom Soup. I wish I could say that I made them from scratch, but sadly I don’t. I was used to buying the powdered Asparagus Soup mix and Mushroom Soup mix, I have to admit they were pretty delicious. I never knew that making them fresh is such an easy thing to do, I guess that how it is when you get used to using the ready to mix soup or canned soup. Since it is cold in Vancouver most of the year (we only have 3 months of Summer), I usually start making homemade soup as soon as the weather starts getting chilly. You know, Fall and rainy days, then Winter and sometimes snowy days. I could not believe I am saying this, but homemade soup is the best, maybe it is not as easy as opening a can of soup or as easy as pouring instant powdered soup but the small amount of extra work is all worth it. This Asparagus soup was ready in less than 1 hour, maybe 30 minutes or so. The best part of it, it was so fresh you can actually taste the nuttiness of the Asparagus and with the smooth creamy texture, it was pure bliss. I can wrap up myself in the coach with one of this on my hand. Give it a try, you will not regret it.
How to Make Cream of Asparagus Soup?
Making a Cream of Asparagus soup is a very simple process. It may not be as easy as opening canned soup or pouring powdered soup but it is easy enough that it is doable in less than 1 hour. There are 2 parts in making this soup. First part is making the roux or the flour paste mixture. The roux, along with the cream and puréed Asparagus is what will make the soup thick an creamy. Making a roux is simply cooking the butter in the flour, it is a 1:1 ratio. The key to making the roux is first getting the right ratio of butter to flour, then the technique of adding and stirring the mixture while gradually adding the liquid. It is very important to gradually add the liquid while continuously stirring the mixture to avoid getting lumps. The measure of a properly done roux is a thick, creamy consistency without any lumps. Once the roux is done, the second part is cooking the Asparagus. Add the Asparagus in the roux mixture and bring it to a boil to fully cook the Asparagus. Once it is soft, transfer it in a blender or use an immersion blender to puree it. Of course, do not forget to add salt and pepper to taste.
Ingredients for Cream of Asparagus Soup
- Fresh Asparagus – This is the base vegetable for the soup. Trim the hard end and wash
- Butter – if using salted butter, add the salt gradually. You may need to decrease it to 1/4 tsp
- All-Purpose Flour – Use for making the roux.
- Salt & Black Pepper – for taste
- Broth – Vegetable broth or chicken broth rather than using plain water. Homemade or store-bought is fine. When using store-bought, check the sodium level as it may affect the amount of salt that you have to add in the soup
- Heavy Cream – can be substituted with non dairy milk but consistency and taste will slightly change
Can I use Non-Dairy Milk Instead of Cream in Making Cream of Asparagus Soup?
Yes you can. You will will get a thick consistency from the roux and the Asparagus puree but it will not be as creamy as when using heavy cream. You can use coconut milk or almond milk but expect a slight chance in taste and consistency.
Can I use Canned Asparagus to Make Asparagus Soup?
Technically you can but it is not recommended. Canned Asparagus are soft and mushy, while fresh Asparagus are firm and has a stronger flavor that gives the soup an intense nutty Asparagus flavor. Also, if you want to get the same intense vibrant green color like in the photo, use fresh Asparagus.
What can I Use as Substitute for the Roux?
If you don’t want to make the roux, you can use cornstarch to thicken the soup. Sauté the onion and asparagus then add the broth. Puree the mixture and return to the pan. Dilute 1 tbsp of cornstarch with 1 tbsp of water and gradually add to the soup while continuously stirring. Simmer for 3 minutes in low heat. If you want it thicker, add more diluted cornstarch. Do NOT add the cornstarch directly to the soup as it will clump and creates lumps.
- 200g Fresh Asparagus
- 1 tbsp Butter
- 1 tbsp All-Purpose Flour
- 1/3 tsp Salt
- 1/8 tsp Black Pepper
- 1 1/2 cup Vegetable Broth
- 1/3 Cup heavy Cream or any full fat Milk
- Prepare the Asparagus: Wash the Asparagus and cut into small pieces. Set aside
- Make the Roux: in a heated pan, add the butter and swirl the pan or move the butter around using a spoon until is fully melted. Add chopped onion and cook until no longer translucent. Add flour and quickly stir until the consistency becomes thick like a paste. Gradually add the broth while continuously stirring until the flour paste (roux) is completely dissolved. Do not left unattended and do not stop stirring until all the broth has been added and the roux completely dissolved.
Add the chopped Asparagus and simmer in medium heat for at least 20 minutes or until the Asparagus are soft.
- Puree: Either transfer the mixture in a blender and puree or use an immersion blender to puree. Return into the pan then add the cream or milk, salt and pepper. Cook for another 5 minutes then taste and adjust seasoning as desired.
- Serve: transfer in a bowl and sprinkle Parmesan cheese on top (optional)
Nutritional Information was calculated without bread
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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