Asparagus soup with thyme and lemon
This asparagus soup with thyme and lemon highlights the fresh flavors of spring with a creamy texture. It's perfect for a light meal, featuring sautéed onions, tender asparagus, and a hint of citrus.
Cook time 30 min
Prep time 15 min
Ingredients:
2 lb asparagus3 tbsp salted butter
1 cup onion
1 dash salt
1 dash black pepper
4 cups chicken soup
1 cup water
1 tsp fresh thyme
1/4 cup heavy whipping cream
1 tbsp lemon juice
Asparagus soup with thyme and lemon is a delightful and refreshing soup that brings out the best flavors of spring. This creamy and aromatic soup is perfect for a light lunch or a satisfying appetizer. The combination of fresh asparagus, fragrant thyme, and zesty lemon creates a harmonious balance that is sure to please your taste buds.
Instructions:
- In a large pot, melt the 3 tablespoons of salted butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
- Add a dash of salt and black pepper to the sautéed onions. Stir in the asparagus pieces and cook for another 5 minutes.
- Pour in the 4 cups of chicken broth and 1 cup of water. Add the 1 teaspoon of fresh thyme leaves. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the asparagus is very tender.
- Carefully transfer the soup to a blender in batches, blending until smooth. Alternatively, you can use an immersion blender directly in the pot.
- Return the blended soup to the pot and reheat gently over low heat. Stir in the 1/4 cup of heavy whipping cream and cook for another 5 minutes.
- Just before serving, stir in the 1 tablespoon of fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with the reserved asparagus tips if you set any aside. Optionally, you can add a sprinkle of fresh thyme leaves or a drizzle of extra cream for presentation.
This asparagus soup with thyme and lemon is not only delicious but also simple to prepare. The blend of fresh ingredients and aromatic herbs makes it a standout dish. Serve it hot with a squeeze of lemon for an added burst of flavor. Enjoy this soup as a starter or a light meal with crusty bread on the side.
Asparagus soup with thyme and lemon FAQ:
The asparagus should be simmered for about 15-20 minutes until very tender after adding it to the sautéed onions and broth.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove before serving.
Yes, you can use coconut cream or a plant-based cream alternative to make the soup dairy-free while still maintaining creaminess.
Use low-sodium chicken broth for a balanced flavor, as this allows you to control the saltiness of the soup better.
A large pot (at least 6-quart capacity) is recommended to accommodate the ingredients and prevent overflow during cooking.
Tips:
- Choose fresh asparagus for the best flavor and texture. Look for firm, bright green stalks with tightly closed tips.
- Trim the woody ends of the asparagus before cooking to ensure tenderness.
- Sauté the onions until they are translucent to bring out their natural sweetness and enhance the soup's flavor.
- Use fresh thyme for a more pronounced and fragrant taste. If you don't have fresh thyme, you can substitute with dried thyme, but use half the amount.
- Blend the soup until smooth for a creamy texture. If you prefer a chunkier soup, blend only a portion of it.
- Add the heavy whipping cream gradually and adjust the consistency to your preference.
- Lemon juice should be added at the end to maintain its bright, fresh flavor.
- For a vegetarian version, replace chicken soup with vegetable broth.
Nutrition per serving
5 ServingsCalories 220kcal
Protein 10g
Carbohydrates 18g
Fiber 4.45g
Sugar 9g
Fat 14g
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