Creamy Asparagus Soup with Lemon Zest - Vegetarian
Creamy Asparagus Soup with Lemon Zest is a springtime favorite that captures the essence of fresh garden vegetables in every bowl. This velvety soup, infused with the bright aroma of lemon zest, offers a refreshing twist to traditional creamy soups, delivering a perfect balance of flavors where the tender asparagus shines through harmoniously with the rich, smooth base of heavy cream.
Ingrédients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and garlic, sauté until tender and fragrant, about 4-5 minutes.
- Add the asparagus and cook for another 5 minutes.
- Pour in vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes, or until the asparagus is tender.
- Stir in the heavy cream, salt, pepper, and nutmeg. Heat through but do not let it boil.
- Just before serving, stir in the lemon zest, lemon juice, and fresh parsley.
- Ladle the soup into bowls and serve warm, garnished with extra lemon zest and parsley if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 18g | Protéines: 5g | Fat: 18g | Sucre: 6g
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