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asparagus soup in a white bowl.
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Creamy Asparagus Soup

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.
Course Soup
Cuisine American, english
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 - 10 servings
Calories 101kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Tips & Ideas for Making Creamy Asparagus Soup with Crispy Prosciutto
-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.

Nutrition

Serving: 1bowl | Calories: 101kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 860mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg