Creamy Asparagus Soup Recipe

This gently creamy asparagus soup is bright with lemon and loaded with spring herbs & veggies. it is the good recent meal for a cool spring night.

It’s descending, it’s spring, and it’s asparagus season. thus naturally, I created asparagus soup! i believe this is often the proper spring soup as a result of it’s gently creamy and not in the slightest degree serious. The asparagus flavor is refined and it's a pleasant sweetness from the peas and a recent, flavourer flavor from the basil.

Creamy Asparagus Soup Recipe

I like to serve this soup heat, however not piping hot so the brilliant flavors don’t get woolly-headed. Although, fun fact: my sister came visiting the opposite day and Greek deity it cold out of the refrigerator like soup, that I don’t entirely advocate, however it works if you’re in an exceedingly cold soup mood.

Along with some crusty bread, this asparagus soup may be a light-weight spring lunch that I’ve been enjoying all week.

When I taken off to form this direction, I knew I needed to form associate extra-bright, extra-green battle classic cream of asparagus soup. rather than victimization kooky or dairy farm to realize the graceful texture, I homogenized in Yukon gold potato, that makes it gently creamy – simply what I crave on a cool spring evening. Asparagus and peas build it spirited inexperienced, whereas juice, zest, and city mustard build it lemony & bright. I end it off with a giant few recent basil.

While this soup is delicious on its own, it’s even higher with a touch garnish. I topped  mine with sliced pine kooky, mint, and red pepper flakes, that add the proper mix of crunch, freshness & heat. Is there a far better combination than recent mint, lemon spring veggies? 

Ingredients

• 2 tablespoons extra-virgin vegetable oil, additional for descending
• 3 scallions, chopped
• 2 little Yukon gold potatoes (1½ cups diced)
• 3 garlic cloves, minced
• Heaping ½ teaspoon ocean salt, additional to style
• ½ teaspoon freshly ground black pepper
• 3 cups water*
• 2 cups sliced asparagus
• 1 cup frozen peas
• 1 heaping teaspoon city mustard
• 3 tablespoons juice
• ½ teaspoon lemon rind
• 1 packed cup basil
• Fresh mint sprigs, optional

Mint Topping

• ¼ cup cooked pine kooky, chopped
• ¼ cup recent mint, minced
• Pinch of red pepper flakes
• Pinch of salt

Instructions

1. Make the mint topping by chopping along the pine kooky, mint, red pepper flakes, and salt. Set aside.
2. Heat the oil in an exceedingly medium pot over medium heat. Add the scallions and cook for one to a pair of minutes, or till soft. Add the potatoes, garlic, salt, pepper, and water and simmer for twelve minutes or till the potatoes area unit fork-tender.
3. Add the asparagus to the pot of potatoes and continue preparation for five additional minutes. take away the pot from the warmth and let cool for five minutes. Stir within the peas then transfer the soup to a liquidizer. Add the mustard, juice, and lemon rind and mix till creamy. Add the basil and mix till combined. Season to style.
4. Portion the soup into bowls and sprinkle with the mint topping, drizzles of vegetable oil, and some sprigs of recent mint, if desired. Serve with crusty bread.