Asparagus Potage
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This silky asparagus potage is one of my favorite springtime soups to make when fresh asparagus hits the market. It comes together in just an hour, making it perfect for a weeknight dinner, and the best part is how simple it really is. Fresh asparagus is packed with vitamins and fiber, so you're getting something genuinely nourishing in every spoonful. I love how the cream and gruyère add richness while the garlic and butter build a wonderful flavor foundation. Serve it with crusty bread for a complete meal that tastes far more impressive than the minimal effort required. Your friends will think you spent all afternoon cooking.
Ella x
Ingredients
- 500 gasparagus( trimmed)
- 20 gbutter(melted)
- 100 gonion(diced)
- 4 clovesgarlic(minced)
- 800 mlchicken broth(homemade or store-bought)
- 200 mlcream(heavy cream or non-dairy alternative)
- 8 gsalt(to taste)
- 4 gblack pepper(to taste)
- 20 gparsley(chopped)
- 100 ggruyère cheese(grated)
- 100 gpain de campagne bread(croutons)
Detail level
Instructions
- 1
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Tip: Be gentle to avoid browning the onions.
- 2
Add the minced garlic and cook for 1 minute, until fragrant.
Tip: Don't let the garlic burn.
- 3
Add the asparagus, chicken broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, until the asparagus is tender.
Tip: Use an immersion blender to puree the soup to your desired consistency.
- 4
Purée the soup in batches until smooth. Return the soup to the pot and stir in the heavy cream or non-dairy alternative.
Tip: If using, stir in the grated Gruyère cheese until melted.
- 5
Preheat the broiler. Ladle the soup into oven-proof bowls and top each with croutons.
Tip: Place under the broiler until golden brown, watching carefully to avoid burning.
- 6
Garnish each bowl with chopped parsley and a sprinkle of croutons.
Tip: Serve immediately, hot.
- 7
Reheat the soup gently before serving, if desired.
Tip: Store any leftovers in the refrigerator for up to 3 days.
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