Rinse the asparagus under cold water to remove any dirt. Trim off the woody ends, which is about 1 to 2 inches from the bottom. Slice the asparagus into 1-inch pieces, keeping a few tips for garnish if desired. This step is vital to ensure a smooth texture in your final soup.
In a large pot over medium heat, melt the butter. Once melted, add the chopped onion and sauté until it becomes translucent, around 5 minutes. You want to see the onion soften without browning, which will give a sweet base to your soup.
Stir in the minced garlic and cook for an additional 1 minute. The aroma will fill your kitchen, and you’ll know it’s time to move to the next step.
Add the chopped asparagus pieces to the pot. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the asparagus is tender, about 15 minutes. Keep an eye on it; you want the asparagus bright green and fork-tender.
Remove the pot from heat. Here’s where the magic happens! Use an immersion blender to purée the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender and blend until silky. Remember to allow steam to escape from the blender lid to avoid any mishaps.
Return the pot to low heat. Stir in the heavy cream and season with salt and freshly ground black pepper to taste. This creamy element will enrich the soup, making each bite feel indulgent.
Heat the soup gently, ensuring it doesn’t boil. We want to keep that smooth texture and not curdle the cream. Let it warm through for about 5 minutes.
Ladle the soup into bowls. Garnish with the reserved asparagus tips and a sprinkle of chopped parsley for a beautiful presentation. Your Asparagus Soup is now ready to be enjoyed!
Serve warm and enjoy the cozy flavors with loved ones. This soup is as much about the experience as it is about the taste, so take your time and savor each spoonful!
