Cream of Asparagus Soup {A Meatless Monday Recipe

Cream of Asparagus Soup {A Meatless Monday Recipe

I first had cream of asparagus soup at a place that David and I stopped at for lunch on one of our mountain exploration days a few years ago and have wanted to try my hand at it ever since.

I know that last Monday was the first day of summer, but technically asparagus season is through the month of June, but June has a few more days in it. My plans for last week’s Meatless Monday post was all messed up due to the storm and power outage here on the mountain. So I am going to share this recipe for cream of asparagus soup with you today.

This classic cream of asparagus soup is velvety smooth, mild and gently flavored with lemon and a hint of nutmeg, this asparagus soup tastes pretty luxurious. | TheMountainKitchen.com

This classic cream of asparagus soup is velvety smooth, mild and gently flavored with lemon and a hint of nutmeg. This asparagus soup tastes pretty luxurious and only takes just minutes to make. A lot of recipes call for heavy cream, but I decided against it using whole milk and thickened the soup with a roux instead. I served it with a slice of crusty bread for a light supper. Here’s how I made it:

ingredients for the soup

First, trim the stalks of the asparagus; cut stalks into ½-inch pieces; set aside.

Cook onion in the olive oil and 1 tablespoon of the butter in a heavy 4-quart pot over medium-low heat, stirring, until softened.

onions cooking in a pot

Add asparagus pieces and season with salt and pepper to taste; cook, stirring often, about 5 minutes.

asparagus and onions cooking in a pot

In a blender or food processor, combine the asparagus/onion mixture and ¾ cup of the vegetable broth.

This classic cream of asparagus soup is velvety smooth, mild and gently flavored with lemon and a hint of nutmeg, this asparagus soup tastes pretty luxurious. | TheMountainKitchen.com

Cover; blend or process until smooth. Set aside.

This classic cream of asparagus soup is velvety smooth, mild and gently flavored with lemon and a hint of nutmeg, this asparagus soup tastes pretty luxurious. | TheMountainKitchen.com

This classic cream of asparagus soup is velvety smooth, mild and gently flavored with lemon and a hint of nutmeg, this asparagus soup tastes pretty luxurious. | TheMountainKitchen.com

In a medium saucepan melt remaining tablespoon of butter; stir in flour and add in nutmeg and lemon zest. Cook about two minutes.

Add milk and cook stirring till slightly thickened and bubbly. Cook 1 more minute, then stir in the vegetable mixture and the remaining ¾ cup of vegetable broth. Cook and stir until heated through. If necessary, you may need to stir in additional milk to achieve the desired thickness. Season with salt and pepper and squeeze with lemon juice, to taste. Serve immediately.

This classic cream of asparagus soup is velvety smooth, mild and gently flavored with lemon and a hint of nutmeg, this asparagus soup tastes pretty luxurious. | TheMountainKitchen.com

cream-of-asparagus-soup-9

This soup took me back to that day when David and I were exploring the mountains. I hope that you’ll give this recipe a try for something special and that it makes special memories for you as well.

My Signature

This classic cream of asparagus soup is velvety smooth, mild and gently flavored with lemon and a hint of nutmeg, this asparagus soup tastes pretty luxurious. | TheMountainKitchen.com
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Cream of Asparagus Soup

This classic cream of asparagus soup is velvety smooth, mild and gently flavored with lemon and a hint of nutmeg, that take just minutes to make.
Course Soup
Cuisine Meatless Monday, Vegetarian
Keyword asparagus, cream, soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 158kcal
Author Debbie Spivey

Ingredients

  • 1 bunch asparagus trimmed and cut into ½-inch pieces
  • 2 tablespoon unsalted butter divided
  • 1 tablespoon extra virgin olive oil
  • ½ cup sweet onion chopped
  • 1 ½ cups vegetable broth divided
  • 1 tablespoon all-purpose flour
  • ½ teaspoon lemon zest
  • teaspoon ground nutmeg
  • Kosher salt and fresh cracked black pepper to taste
  • 1 cup whole milk
  • fresh lemon juice to taste

Instructions

  • Trim the stalks of the asparagus; cut stalks into ½-inch pieces; set aside.
  • Cook onion in the olive oil and 1 tablespoon of the butter in a heavy 4-quart pot over medium-low heat, stirring, until softened.
  • Add asparagus pieces and season with salt and pepper to taste; cook, stirring often, about 5 minutes.
  • In a blender or food processor, combine the asparagus/onion mixture and ¾ cup of the vegetable broth. Cover; blend or process until smooth. Set aside.
  • In a medium saucepan melt remaining tablespoon of butter; stir in flour and add in nutmeg and lemon zest. Cook about two minutes.
  • Add milk and cook stirring till slightly thickened and bubbly. Cook 1 more minute, then stir in the vegetable mixture and remaining broth. Cook and stir until heated through. If necessary, you may need to stir in additional milk to achieve the desired thickness. Season with salt and pepper and squeeze with lemon juice, to taste. Serve immediately.

Notes

 
Recipe adapted from Better Homes & Gardens New Cookbook 11th Edition

Nutrition

Calories: 158kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 383mg | Potassium: 331mg | Fiber: 2g | Sugar: 6g | Vitamin A: 26.2% | Vitamin C: 9.2% | Calcium: 10% | Iron: 14.1%
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