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Creamy Asparagus Soup Recipe with Easy Crispy Parmesan Crisps

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A comforting and fancy creamy asparagus soup topped with crispy parmesan crisps, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 1 pound (450 g) fresh asparagus, trimmed and chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups (1 liter) vegetable or chicken broth
  • ½ cup (120 ml) heavy cream (can substitute with half-and-half or coconut cream for dairy-free)
  • ¾ cup (75 g) finely grated parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Rinse 1 pound (450 g) of fresh asparagus and trim the tough ends. Chop into 1-inch (2.5 cm) pieces. Set aside.
  2. In a large soup pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 diced medium yellow onion and sauté until translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook for another 1 minute until fragrant.
  3. Add the chopped asparagus and pour in 4 cups (1 liter) of vegetable or chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 12-15 minutes, until asparagus is tender but still vibrant green.
  4. Remove from heat. Use an immersion blender to puree the soup until smooth with a bit of texture remaining. If using a regular blender, work in batches and be cautious with hot liquid.
  5. Stir in ½ cup (120 ml) of heavy cream. Taste and season with salt and freshly ground black pepper. Add 1 teaspoon lemon juice if desired. Return to low heat to warm through gently, but do not boil after adding cream.
  6. Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, place ¾ cup (75 g) finely grated parmesan cheese in small mounds spaced about 2 inches (5 cm) apart. Drizzle each mound with a little olive oil. Bake for 5-7 minutes until golden and crispy around the edges. Let cool on the sheet before carefully lifting off.
  7. Ladle the soup into bowls and garnish each with a couple of parmesan crisps. Serve immediately while the crisps are still crunchy.

Notes

Do not overcook asparagus to keep its bright flavor and texture. Use freshly grated parmesan for crisps to avoid anti-caking agents. Watch parmesan crisps closely while baking to prevent burning. Keep parmesan crisps separate until serving to maintain crunch. If soup is too thick, add broth or water to adjust consistency.

Nutrition

Keywords: creamy asparagus soup, parmesan crisps, easy soup recipe, spring soup, quick soup, vegetarian soup, gluten-free soup

Find it online: https://tessierecipes.com/creamy-asparagus-soup-recipe-with-easy-crispy-parmesan-crisps/