Anabelle Mclean Ina Garten’s Cream of Asparagus Soup is a velvety and flavorful dish that celebrates the fresh, earthy taste of asparagus. Perfect as a starter or a light meal, this recipe combines simple ingredients with sophisticated flavors, making it a go-to option for springtime gatherings or cozy evenings.
What is Ina Garten Cream of Asparagus Soup?
Cream of Asparagus Soup is a creamy, smooth soup made with fresh asparagus, aromatics like onions and garlic, and a touch of cream for richness. Ina Garten’s version emphasizes simplicity and natural flavors, allowing the asparagus to shine as the star ingredient.
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Reasons to Try Ina Garten Cream of Asparagus Soup
- Fresh and Healthy: A nutritious way to enjoy asparagus in a comforting form.
- Elegant and Versatile: Suitable for dinner parties or casual meals.
- Easy to Prepare: Made with minimal ingredients in under an hour.
- Customizable: Easily adjusted for dietary preferences or variations.
Ingredients Needed to Make Ina Garten Cream of Asparagus Soup
- Fresh asparagus – 2 pounds, trimmed and cut into 1-inch pieces
- Yellow onion – 1 medium, diced
- Garlic – 2 cloves, minced
- Unsalted butter – 2 tbsp
- Chicken stock or vegetable stock – 5 cups
- Heavy cream – ½ cup
- Salt and freshly ground black pepper – to taste
- Lemon juice – 1 tbsp (optional, for brightness)
- Crème fraîche or sour cream – 2 tbsp (optional, for garnish)
Instructions to Prepare Ina Garten Cream of Asparagus Soup
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Cook the Asparagus: Add the asparagus pieces to the pot and stir to coat them with the butter and aromatics. Cook for 5 minutes.
- Simmer the Soup: Pour in the chicken or vegetable stock, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the asparagus is tender.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend carefully. Return the soup to the pot.
- Add Cream: Stir in the heavy cream and season with salt and pepper to taste. If desired, add a splash of lemon juice for extra brightness. Heat gently but do not boil.
- Garnish and Serve: Ladle the soup into bowls and garnish with a dollop of crème fraîche or sour cream. Serve warm with crusty bread or crackers.
What Goes Well With Ina Garten Cream of Asparagus Soup
- Crusty Bread: Perfect for dipping into the creamy soup.
- Side Salad: A fresh green salad balances the richness of the soup.
- Grilled Cheese Sandwich: Makes a comforting and indulgent pairing.
- Roasted Vegetables: Adds extra texture and flavor to the meal.
Key Tips for Making Ina Garten Cream of Asparagus Soup
- Use Fresh Asparagus: Fresh, vibrant asparagus ensures the best flavor and texture.
- Don’t Overcook: Cook the asparagus just until tender to preserve its bright color.
- Blend Thoroughly: A smooth texture is key; take your time blending the soup.
- Adjust the Consistency: Add more stock if the soup is too thick or simmer longer to reduce it.
- Finish with Lemon Juice: A splash of lemon juice brightens the flavors without overpowering the asparagus.
Creative Variations of Ina Garten Cream of Asparagus Soup
- Add Herbs: Fresh dill, parsley, or chives enhance the flavor.
- Make It Dairy-Free: Use coconut milk or cashew cream instead of heavy cream.
- Include Other Vegetables: Add peas, leeks, or spinach for a unique twist.
- Top with Crispy Toppings: Garnish with croutons, crispy bacon, or toasted nuts for texture.
- Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for a kick.
Storage Guidelines for Ina Garten Cream of Asparagus Soup
- Refrigerate in an Airtight Container: Store for up to 3 days in the fridge.
- Freeze for Longer Storage: This soup freezes well; cool completely and store in freezer-safe containers for up to 3 months.
- Reheat Gently: Warm on the stovetop over low heat, stirring occasionally, to avoid separating the cream.
Nutrition Value
- Calories: ~150 per serving
- Protein: 4g
- Carbohydrates: 10g
- Fats: 11g
- Fiber: 3g
- Vitamin A: ~25% of the daily value
- Vitamin C: ~20% of the daily value
Wrapping Up
Ina Garten’s Cream of Asparagus Soup is a celebration of fresh flavors and creamy textures, making it an excellent choice for any occasion
Give it a try, and enjoy every spoonful of this comforting classic!
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PrintIna Garten Cream Of Asparagus Soup
Cream of Asparagus Soup is a creamy, smooth soup made with fresh asparagus, aromatics like onions and garlic, and a touch of cream for richness. Ina Garten’s version emphasizes simplicity and natural flavors, allowing the asparagus to shine as the star ingredient.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: French
Ingredients
- Fresh asparagus – 2 pounds, trimmed and cut into 1-inch pieces
- Yellow onion – 1 medium, diced
- Garlic – 2 cloves, minced
- Unsalted butter – 2 tbsp
- Chicken stock or vegetable stock – 5 cups
- Heavy cream – ½ cup
- Salt and freshly ground black pepper – to taste
- Lemon juice – 1 tbsp (optional, for brightness)
- Crème fraîche or sour cream – 2 tbsp (optional, for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Cook the Asparagus: Add the asparagus pieces to the pot and stir to coat them with the butter and aromatics. Cook for 5 minutes.
- Simmer the Soup: Pour in the chicken or vegetable stock, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the asparagus is tender.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend carefully. Return the soup to the pot.
- Add Cream: Stir in the heavy cream and season with salt and pepper to taste. If desired, add a splash of lemon juice for extra brightness. Heat gently but do not boil.
- Garnish and Serve: Ladle the soup into bowls and garnish with a dollop of crème fraîche or sour cream. Serve warm with crusty bread or crackers.
