Whether it’s high spring or you’re just craving bright and fresh sunny flavors, this creamy asparagus soup delivers big time!
Although I finish this soup with a splash of cream, the lion’s share of the creaminess comes from the simmered-until-tender asparagus and a secret ingredient: English peas!
The peas also bring a gentle sweetness that balances the tart lemon and herbaceous parsley. The crumble of salty, crispy prosciutto takes it perfectly over the top.
Frequently Asked Questions
What Should I do with the Woody Parts of Asparagus?
You can actually eat every part of asparagus although the woody ends tend to be quite tough and dry.
I recommend cutting around 3/4-1 inch from the bottom of the asparagus and discarding them. That way the rest of the asparagus will cook evenly.
Why is My Asparagus Stringy?
If your asparagus has ever turned stringy then that means it’s overcooked! You want to avoid that wherever possible because the asparagus will also turn mushy.
For this recipe, however, don’t worry too much about it because the soup is blitzed up to a super creamy and velvety consistency.
Can I Make it without Cream?
Yes, this soup has a super creamy and smooth texture even without the cream so if you prefer not to add it, it will still be absolutely delicious.
I love to add a little splash (around 1/4 cup) just to give the soup an extra luxurious feel and for added flavor!
Can Asparagus Soup be frozen?
Absolutely, this soup freezes really well! In fact, why not make a double batch and freeze half for a later date?
The soup will stay at it’s best for up to 3 months and you’ll have yourself a super quick and easy meal for any day of the week! Just thaw the soup thoroughly and reheat in a pot until piping hot.
How to Make Asparagus Soup
1. First, fry the prosciutto in a Dutch oven until crispy on both sides, set aside.
2. Add the asparagus top and cook them until crispy, set aside.
3. Add all veggies except the peas to the Dutch oven and saute until tender.
4. Add the peas, herbs, and stock.
5. Simmer until tender then add the parsley, lemon juice, and zest and blitz until smooth and creamy.
6. Add the cream, stir then serve.
I absolutely love to serve this soup topped with crispy prosciutto and asparagus tops. It just takes this soup to the next level with the salty flavors and delicious textures.
Of course, you’ll also need some crusty bread to mop up every last drop too!
Tips and Ideas for Making the best Asparagus Soup
- Shop for asparagus that’s what I call medium-size—not as thin as a pencil, or as thick as a magic marker. If that’s all you can find, you’ll be OK; just adjust the cook time accordingly.
- When cutting and reserving the tips of the asparagus for garnish, trim about ¾ to 1-inch from the tops of the asparagus.
- The bases of asparagus spears tend to be woody and dry; I usually cut and discard the bottom 1 inch.
- I usually love to use my hand-held immersion blender to puree soups, but honestly, a standard countertop blender will give this soup the best texture. Since the soup is hot, remove the center lid and cover with a kitchen towel before blending to keep the mess potential at a minimum.
More Cozy and Comforting Soup Recipes to Try
If you’ve tried this Asparagus Soup Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Creamy Asparagus Soup
- 3 Tbsp. olive oil
- 4 slices prosciutto
- 2 bunches asparagus
- 2 cups chopped leeks
- 1 ½ tsp. kosher salt divided
- ½ tsp. black pepper
- 3 cloves garlic minced
- 2 cups fresh or frozen English peas
- 4 cups chicken or vegetable stock plus additional, as needed
- 1 sprig fresh thyme
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. fresh lemon juice plus 2 tsp. lemon zest
- ¼ to ½ cup heavy cream if desired
- Heat olive oil in a Dutch oven over medium heat.
- Cook prosciutto until crispy, 5 to 7 minutes. Set aside. Crumble when cooled.
- Cut tips from asparagus; add to pan. Cook, stirring occasionally, until crisp-tender, about 3
- minutes. Set aside with prosciutto.
- Roughly chop remaining asparagus; add to pan with leeks, salt, and pepper. Cook, stirring
- occasionally, until slightly softened, about 5 minutes.
- Add garlic; cook 1 minute more. Add peas, stock, and thyme.
- Cover, and cook until asparagus is very tender, about 30 minutes.
- Remove thyme sprig. Stir in parsley, lemon juice, and lemon zest.
- Using an immersion blender (or transferring soup to a blender), blend soup to desired consistency.
- Add ¼ cup cream; blend until combined. Taste, and add salt and additional cream, if desired.
- Garnish servings with crumbled prosciutto and asparagus tips.
-Shop for asparagus that’s what I call medium-size—not as thin as a pencil, or as thick as a
magic marker. If that’s all you can find, you’ll be OK; just adjust the cook time accordingly.
-When cutting and reserving the tips of the asparagus for garnish, trim about ¾ to 1-inch from
the tops of the asparagus. -The bases of asparagus spears tend to be woody and dry; I usually cut and discard the bottom
-I usually love to use my hand-held immersion blender to puree soups, but honestly, a standard
countertop blender will give this soup the best texture. Since the soup is hot, remove the center
lid and cover with a kitchen towel before blending to keep the mess potential at a minimum.