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Creamy Asparagus Soup Recipe with Crispy Parmesan Crisps

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A quick and easy creamy asparagus soup paired with crispy Parmesan crisps, perfect for a light meal or starter with a silky texture and subtle earthiness.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken broth, preferably low sodium
  • ½ cup heavy cream (120 ml) or substitute with full-fat coconut milk for dairy-free
  • ½ cup Parmesan cheese, finely grated (about 50g)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Olive oil, for drizzling on Parmesan crisps and for sautéing
  • Optional: fresh thyme or chives for garnish
  • Optional: crusty bread for serving

Instructions

  1. Trim the tough ends off the asparagus and cut into 2-inch pieces. Finely chop the onion and mince the garlic.
  2. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and a pinch of salt; cook until translucent and soft, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
  3. Add the asparagus pieces and pour in 4 cups (950 ml) of broth. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 15 minutes, or until asparagus is tender and bright green.
  4. Using an immersion blender, puree the soup until completely smooth. If using a stand blender, blend in batches carefully. Add more broth if the soup is too thick.
  5. Stir in ½ cup (120 ml) heavy cream and fresh lemon juice. Season with salt and pepper to taste. Heat gently for 2-3 minutes without boiling.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small spoonfuls (about 1 tablespoon each) of finely grated Parmesan on the sheet, spacing them apart. Flatten slightly and drizzle with olive oil. Bake 6-8 minutes until golden and crispy. Let cool on the sheet.
  7. Ladle soup into bowls, garnish with chopped herbs if desired, and top with Parmesan crisps. Serve warm with crusty bread.

Notes

If soup is too thick after chilling, stir in a splash of broth or water when reheating. Do not boil after adding cream to prevent curdling. Watch Parmesan crisps closely to avoid burning. Fresh asparagus and freshly grated Parmesan yield best results. Lemon juice brightens the flavor and should not be skipped.

Nutrition

Keywords: asparagus soup, creamy soup, Parmesan crisps, spring soup, easy soup recipe, light meal, gluten-free soup, dairy-free option

Find it online: https://lunafeast.com/creamy-asparagus-soup-recipe-with-crispy-parmesan-crisps-easy-and-delicious/