Asparagus Bisque
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy asparagus bisque is one of my go to recipes when I want something elegant but don't have much time. It comes together in just 45 minutes from start to table, making it perfect for weeknight dinners. Asparagus is wonderfully nutritious, packed with vitamins and fiber that support digestive health, and when blended into this silky soup it becomes almost luxurious. The beauty of this recipe is its simplicity: just a handful of ingredients sautéed together, simmered briefly, then pureed into pure comfort. Fresh herbs brighten everything at the end, transforming a humble vegetable into something truly special.
Ella x
Ingredients
- 400 gasparagus
- 473 mlonion(diced)
- 710 mlgarlic(minced)
- 800 mlchicken broth
- 200 mlheavy cream
- 100 gbutter
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 teaspoonwhite pepper
- 237 mlfresh parsley
- 237 mlfresh dill
Detail level
Instructions
- 1
Heat the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Tip: Use a mixture of sautéed and roasted asparagus for added depth of flavor.
- 2
Add the asparagus and cook until tender, about 5 minutes.
- 3
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Tip: Use a hand blender or immersion blender to puree the soup for a smooth texture.
- 4
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the saucepan.
- 5
Stir in the heavy cream and cook until heated through.
Tip: Be careful not to boil the cream, as it can curdle.
- 6
Season the soup with salt, black pepper, and white pepper to taste.
Tip: Add the fresh parsley and dill on top of the soup for a pop of color and freshness.
- 7
Ladle the soup into bowls and serve immediately.
Tip: Serve with a side of crusty bread or crackers for dipping into the creamy soup.
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