Vegan Classic Cream of Asparagus Soup
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Learn more →Ingredients
4 servings
- 2 lbs fresh asparagus
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp fresh lemon juice
- ½ tsp salt, plus more to taste
- ¼ tsp white pepper
- 1 pinch freshly grated nutmeg (optional)
For finishing
- 1 tbsp unsalted butter, for finishingChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp heavy cream, for drizzling (optional)Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
- fresh chives or chive blossoms, for garnish (optional)
Instructions
- 1
Bring a small saucepan of salted water to a boil. Add the reserved asparagus tips and blanch for 2 minutes, until bright green and just tender. Transfer immediately to a bowl of ice water to stop the cooking, then drain and set aside for garnish.
- 2
Melt 3 tbsp butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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