Temps de préparation: 8 minutes
Temps de cuisson: 22 minutes
Temps total: 30 minutes
Ingrédients
- 2 cuillères à soupe d'huile de cuisson
- 1/2 yellow onion, chopped
- 2 medium Yukon gold potatoes, diced
- 3 gousses d'ail, hachées
- 1/2 cuillère à café de sel
- 1/2 cuillère à café de poivre moulu
- 3 cups water or vegetable broth
- 2 cups asparagus, chopped
- 3 Tbsp lemon juice
- 1/2 cuillère à café de zeste de citron
- 1 cup fresh basil
Toppings
- flocons de piment rouge
- Chopped nuts of choice
- A drizzle of heavy cream
This asparagus soup is a light, flavorful dish that celebrates spring’s fresh harvest and has deep roots in European traditions.
Health tip: Asparagus is a good source of prebiotics – a fiber that feeds the healthy bacteria in your gut. This fiber helps your digestion and can help you feel fuller longer after eating.
How to Make Creamy Asparagus Soup
- Heat oil in a medium saucepan over medium heat. Add onions and cook for 1 to 2 minutes, or until soft and translucent, stir occasionally.
- Add potatoes, garlic, salt, pepper and water or vegetable broth and bring to a simmer. Then reduce heat and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
- Add the asparagus and continue simmering for 5 more minutes. Remove pot from heat and let it cool for 5 minutes.
- Transfer the soup to a blender, then add lemon juice, lemon zest and basil, blend until creamy and well combined. Season to taste.
- Serve with toppings of your choice.