Creamy Asparagus Soup

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This creamy asparagus soup is a sophisticated and vibrant dish that celebrates the delicate flavours of spring. By using a base of sautéed leek, onion and celery, the soup achieves a deep, savoury foundation without the need for heavy cream. The inclusion of blanched asparagus and its nutrient-rich cooking water creates a beautifully smooth texture, while a hint of nutmeg adds a subtle, warming finish that complements the greens perfectly.

As a dairy-free option, this healthy soup is an excellent choice for a light lunch or an elegant starter for a dinner party. The garnish of tender asparagus tips and golden toasted pine nuts provides a satisfying crunch and a boost of protein. Serve this homemade favourite with a slice of crusty bread or a simple side salad for a nutritious, well-balanced meal.

Ingredients for Creamy Asparagus Soup

450g asparagus, cut into 1-inch pieces
1 1/2 cucharaditas de mantequilla
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 cucharadita de sal
650ml low-sodium chicken broth
White pepper
Pinch of nutmeg (optional)
1 tablespoon pine nuts

How to make Creamy Asparagus Soup

Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes. Drain, reserving 240ml asparagus water. Remove 16 asparagus tips; cut in half lengthwise; set aside. Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes. Add salt. Add broth; bring to a simmer. Cook, partially covered, 8 minutes. Purée broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches. (Remove centre part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and, if desired, nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls; top each with 8 asparagus-tip halves and toasted pine nuts.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.