Cream of Asparagus Soup

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Cook the Asparagus

Add the asparagus pieces to the pot and stir to combine with the onions and garlic.

Pour in the vegetable broth and bring the mixture to a boil.

Reduce the heat and let it simmer for about 15 minutes, or until the asparagus is tender.

Blend the Soup

Remove the pot from heat and allow it to cool slightly.

Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until creamy.

Add Cream and Season

Return the blended soup to the pot over low heat.

Stir in the heavy cream and season with salt and pepper to taste. If desired, add lemon juice for a hint of brightness.

Heat the soup gently until warmed through, but do not let it boil.

Serve

Ladle the soup into bowls and garnish with fresh parsley if desired.

Enjoy warm with crusty bread or a light salad.

Serving and Storage Tips