Description
Comforting and creamy, this delicious asparagus potato soup is full of flavor. Pair it with croutons for the perfect appetizer or light meal for spring! Ready in just 40 minutes, this cream of asparagus soup is also gluten-free, and can easily be made dairy-free too.
Ingredients
- 2 tablespoons butter
- 1 shallot, finely chopped (1 tablespoon chopped)
- 1 small potato, peeled and diced
- 2 1/2 cups vegetable broth
- 2/3 pound asparagus, trimmed and cut into 1-inch pieces
- 5 tablespoons grated Parmesan
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Sauté Shallots and Garlic: Melt butter in a medium saucepan or pot. Sauté the sliced shallots in butter over low heat for 5 minutes, stirring. Add minced garlic and cook for 1 more minute.
- Add Potatoes: Add the diced potatoes, stir, and sauté for another 2 minutes.
- Add Broth and Simmer: Pour in the vegetable broth, cover, and simmer for over medium-low heat for 15 minutes.
- Add Asparagus: Trim the asparagus, cut into 1-inch pieces, and add to the pot with salt and pepper. Simmer for another 10 minutes.
- Blend Until Smooth: Scoop out some of the broth and set aside, then transfer the rest of the soup ingredients to an electric blender and blend until smooth, adding more broth as needed for consistency.
- Return to Pot and Add Cheese: Return soup to the pot, add Parmesan cheese, then cook for 5 more minutes, stirring.
- Stir in Cream and Juice: Stir in cream and lemon juice, then turn off the heat after 1 minute.
- Serve and Enjoy: Garnish the potato asparagus soup with asparagus tips, dill, pepper, cream, Parmesan, and gluten-free croutons.
Notes
Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use dairy-free butter (vegan butter) instead.
Shallot: I used shallots, but you can also use 1 tablespoon of finely chopped red onions instead.
Potato: I added a potato for extra thickness. I like russet potatoes, but feel free to use whichever potatoes you have on hand.
Broth: I used vegetable broth to keep this potato asparagus soup recipe vegetarian, but feel free to use other types of broth (such as chicken broth or beef broth) if you prefer.
Asparagus: I used fresh asparagus, but you can also use frozen asparagus if you prefer.
Parmesan cheese: If you are lactose-intolerant, go ahead and use dairy-free parmesan cheese instead.
Heavy Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.
Lemon Juice: For the best flavor, I recommend using fresh lemon juice, but if you don’t have fresh lemons, bottled lemon juice will work too.
Storing: To store, place the cooled cream of asparagus soup in an airtight container and store for up to 4 days. Reheat the soup in the microwave or on the stovetop before serving.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Soups
- Method: Stovetop
- Cuisine: Western
