Classic Asparagus Cream Soup with Cream and Nutmeg – Alcohol-Free
This classic asparagus cream soup is a delightful spring dish that combines the fresh flavors of asparagus with a creamy texture and a hint of nutmeg. Perfect for a light lunch or festive dinner, it’s a comforting recipe that brings warmth to any table.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: German
Ingredients
Scale
- 500 grams (about 1.1 lbs) of green asparagus (reserve the spears for garnish)
- 50 grams (about 3.5 tablespoons) of butter
- 1 medium-sized onion, finely chopped
- 1 medium-sized carrot, finely chopped
- 1 stick of celery, finely chopped
- 2 cloves of garlic, minced
- 1 liter (about 4 cups) of vegetable broth
- 200 milliliters (about 3/4 cup) of heavy cream
- 1/4 teaspoon of ground nutmeg (adjust to taste)
- Salt to taste
- White pepper to taste
- Chives for garnish, finely chopped
- Juice from half a lemon (optional, for brightness)
Instructions
- Prepare the asparagus: Wash the trimmings and peels thoroughly and let them drain. (about 5 minutes)
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the onion, carrot, celery, and garlic, and sauté for about 5-7 minutes until the vegetables are soft and lightly golden.
- Add asparagus and broth: Add the asparagus trimmings and peels to the pot and fill with vegetable broth. (about 5 minutes)
- Cook: Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the asparagus is soft. (Make sure the broth does not boil too vigorously to preserve the flavor.)
- Purée: After cooking, purée the mixture with an immersion blender until completely smooth. Alternatively, you can transfer the mixture to a stand blender, but be careful with the hot liquid. (about 5 minutes)
- Add cream and spices: Return the puréed soup to the pot, add the cream, nutmeg, salt, and white pepper. Stir well and heat for another 5 minutes, but do not let it boil.
- Serve: Ladle the soup into bowls, garnish with the reserved asparagus tips and fresh chives. Optionally, add a squeeze of lemon juice for brightness and serve immediately. (about 2 minutes)
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: To avoid common mistakes, ensure not to overcook the asparagus, as it will lose its color and flavor. A high-quality immersion blender is useful for puréeing the soup; if you don't have one, a stand blender can also be used, but blend the hot liquid in small batches.