This creamy asparagus soup is flavorful, really bold-tasting. It‘s seasoned with lemon juice, thyme and garlic and instead of cream I used soft goat cheese! It’s a game changer – the soup is creamy but also tangy and refreshing.
Cream of asparagus soup with goat cheese is very simple to prepare. It’s made from 5 main ingredients + aromatics.
How to make cream of asparagus soup – step by step:
1. Prepare all the ingredients.
2. Chop onion, thinly slice the garlic – the recipe calls for 5 cloves but don‘t worry, the soup won‘t be too garlicky, because we‘re slicing the garlic, so it‘s not that harsh. If you want to use pressed garlic you can add about 2-3 cloves. Peel and dice the potatoes in about 1-inch/3 cm chunks. Potatoes make the soup more creamy and hearty, best would be a starchy potato variety. Trim the asparagus and cut into 2-inch / 5 cm parts.
How to trim asparagus:
It‘s important to mention how to cut off the woody ends of the asparagus. The ‘snap method’ is wasteful, the asparagus can break in each section of their length – try it yourself.
How to trim asparagus properly: cut off the woody ends when the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. Don’t throw them away though! You can add them to your homemade broth or freeze and use later. Cut off only the really woody ends, that are white / very pale green.
2. Start cooking the soup by warming up the oil in a big pot. Add the onions and thyme (if you‘re using dried thyme), cook over medium-low heat for about 8 mins, until translucent, then add the garlic and thyme, if you‘re using fresh leaves (I always use fresh leaves, when I have some on hand), cook, for about 30 sec. Transfer to a plate (we will be cooking potatoes over high heat, so the onions could burn).
3. Increase the heat to high and add the potatoes, cook for about 4-5 mins (add more oil if necessary), they should be nicely browned (=tons of flavor).
4. Add the onions and garlic back to the pan, then add the asparagus and broth. Simmer for about 10-15 mins then take the pot off the heat. While the soup simmers don‘t forget to scrape with a spatula all the brown bits at the bottom of the pot, it‘s a lot of flavor.
5. Now we‘re adding the goat cheese, lemon juice and puree the soup with an immersion (hand) blender until smooth. You can add just a little lemon juice before blending the soup and then season with more to taste, at the end. Instead of goat cheese, you can add heavy cream, but I would use half of the goat cheese amount. The cream of asparagus is traditionally prepared with cream, but with goat cheese is really exceptional, tangy and creamy. Season to taste with salt and pepper. Enjoy!
What to serve with cream of asparagus soup:
– you can drizzle it with a mixture of goat cheese and lemon juice/milk
– sprinkle with toasted pumkin seeds (toast them on a dry pan until lightly browned and fragrant, transfer immediately on a plate)
– garlic or parmesan croutons
– drizzle with olive oil
– boiled or poached eggs
– I don‘t recommed sauteeing reserved asparagus tops because they tend to sink at the bottom of the soup (this soup is not that thick, although you can make it thicker by adding less broth, if you wish).
How to store asparagus soup: refridgirate the soup within 2 hours of cooking then store in tightly closed containers for up to 3-4 days.
How to freeze asparagus soup: Asparagus soup can be frozen but better would be without the goat cheese. If you freeze the soup with the cheese – it will curdle. Stir well when reheating the soup. The consistency will be a little different but taste the same! You can puree the soup again to get a smooth consistency.
Cream of asparagus soup with goat cheese
- 2 medium onions
- 1 tablespoon dried thyme or fresh leaves
- 2 tablespoons frying oil
- 5 cloves garlic don’t worry, it won’t be too garlicky
- 1 lb potatoes ½ kg
- 2 lbs green asparagus 1 kg
- 6 cups vegetable broth or chicken broth, 1.5 l
- 4 heaped tablespoons soft goat cheese 5 oz/140 g, spreadable goat cheese
- 1.5 tablespoons lemon juice or to taste
- salt and black pepper to taste
to finish, optional:
- 3 tablespoons goat cheese + 1 tablespoon lemon juice/milk
- pumpkin seeds
- Prepare all the vegetables and aromatics: Wash the asparagus, cut off the woody ends, cut into 1 inch / 3 cm pieces. Dice the onion, cut the garlic into thin slices. Peel the potatoes cut them into cubes.
- Cook: In a large pot, heat the oil, add the onion and thyme (if using dried), cook for about 8 minutes over low heat until soft and translucent. Add the garlic and cook for about 30 seconds, until fragrant. If you‘re using fresh thyme add it with the garlic. Transfer the onion and garlic to a plate.
- Add the potatoes (you can add a little more oil if necessary) and cook for about 5 minutes over high heat, stirring from time to time, until nicely browned.
- Simmer: Add the onion and garlic back to the pot, then add the asparagus and broth. Scrape with a spatula brown bits from the bottom of the pot. Simmer over low heat for about 10-15 minutes, until the asparagus and potatoes are tender.
- Season: Take the pot off the heat, add the goat cheese and lemon juice (you can add a little less lemon juice now and after blending the soup add a little more to your taste, the soup should be slightly sour). Using a blender, puree the soup until smooth, season with salt and pepper to taste.
- Serve: You can serve the soup with the goat cheese sauce (just mix the goat cheese with lemon juice or milk together, drizzle over the soup) and toasted pumpkin seeds, but without these additions, it will still be very delicious.
- How to trim asparagus: cut off the woody ends when the green color starts to fade to white, so sometimes you have to cut off a lot, and sometimes almost nothing. Don’t throw them away though! You can add them to your homemade broth or freeze and use later. The ‘snap method’ is wasteful, the asparagus can break in each section of their length – try it yourself. Cut off only the really woody ends, that are white / very pale green.
- How to store the asparagus soup: refrigerate the soup within 2 hours of cooking then store in tightly closed containers for up to 3-4 days.
- How to freeze asparagus soup: Asparagus soup can be frozen but better would be without the goat cheese. If you freeze the soup with the cheese – it will curdle. Stir well when reheating the soup. The consistency will be a little different but taste the same! You can puree the soup again to get a smooth consistency.
- Calories count = 1 small serving (1/6 of the recipe).
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