Creamy Asparagus Soup Recipe
Indulge in the rich and velvety texture of our creamy asparagus soup. Made with fresh asparagus, frozen peas, and flavored with garlic and thyme, this soup is a delectable way to enjoy the flavors of the season. To start, cut the asparagus stalks in half lengthwise, rinse them to remove any dirt, and slice them into thin pieces while reserving some tips for garnishing.
In a large pot, fry the leek in extra virgin olive oil until softened, then add crushed garlic and fry for another minute. Add the sliced asparagus, frozen peas, fresh thyme, salt, and black pepper. Stir the ingredients well and allow them to cook for about 5 minutes, before adding the vegetable broth. Cover the pot with a lid and bring the mixture to a boil. Once it boils, reduce the heat and let it simmer until the asparagus becomes tender, approximately 15 minutes.
Using an immersion blender, puree the soup until it becomes smooth and creamy. Incorporate either regular yogurt or dairy-free yogurt into the soup, stirring it until thoroughly combined. Taste the soup and adjust the seasoning according to your preference. Serve the soup in bowls and sprinkle a generous amount of gremolata on top, consisting of grated lemon zest, freshly chopped parsley, and grated Parmesan cheese or dairy-free parmesan. For a finishing touch, garnish the soup with boiled asparagus tips and drizzle with a touch of extra virgin olive oil.
Indulge in this easy-to-make creamy asparagus soup, perfect for capturing the flavors of the season. With its aromatic blend of garlic, thyme, and a delightful gremolata topping, this soup will impress your taste buds and leave you craving more. Enjoy it as a comforting meal or a delightful appetizer at your next gathering.
Ingredients:
- Asparagus
- Leek
- Extra virgin olive oil
- Garlic (crushed)
- Frozen peas
- Fresh thyme
- Salt
- Black pepper
- Vegetable broth
- Regular yogurt or dairy-free yogurt
- Grated lemon zest
- Freshly chopped parsley
- Grated Parmesan cheese or dairy-free parmesan
Cooking steps:
- Cut the asparagus stalks in half lengthwise, rinse, and slice into thin pieces while reserving some tips for garnishing.
- In a large pot, fry the leek in extra virgin olive oil until softened.
- Add crushed garlic and fry for another minute.
- Add sliced asparagus, frozen peas, fresh thyme, salt, and black pepper. Stir and cook for about 5 minutes.
- Add vegetable broth, cover with a lid, and bring to a boil. Reduce the heat and simmer until asparagus becomes tender, approximately 15 minutes.
- Puree the soup with an immersion blender until smooth.
- Add regular yogurt or dairy-free yogurt and stir until thoroughly combined.
- Taste and adjust the seasoning if needed.
- Serve the soup in bowls, sprinkle gremolata on top (made with grated lemon zest, freshly chopped parsley, and grated Parmesan cheese or dairy-free parmesan), garnish with boiled asparagus tips, and drizzle with extra virgin olive oil.
