This light asparagus soup is full of earthy asparagus flavor, brightened with the gremolata, a mixture of lemon peel, fresh garlic and parsley, which gives it just the right balance of earthy asparagus and bright herbs.
This soup reminds me of some of the soups we’ve had at this beautiful little gourmet restaurant down by the beach. The soups are light and on the thin side, and full of flavor- perfect as a first course. Some crispy croutons would be delightful on this soup! This soup shouldn’t be considered a main dish soup, as it’s on the light side.
Asparagus Creamed Soup with Gremolata
If you can have dairy, feel free to finish this soup off with a little cream. It’s delicious!
- A few tablespoons butter, ghee or olive oil
1 large onion, peeled and chopped
2 pounds of asparagus, washed and trimmed about two inches, and then cut into two inch pieces.
5-6 red potatoes or 1 large baking potato, washed, peeled and diced
6 cups of homemade chicken broth
2 garlic cloves, peeledGremolata
Zest of one lemon (should be quite fine)
4 tablespoons parsley, finely chopped
1 large garlic clove, finely minced or put through a garlic press
1-In a large pot, heat fat until hot over medium high heat and add onion. Sprinkle with a bit of salt. Cook, stirring until the onions soften and turn limp. Add chicken broth, potatoes, asparagus, and garlic cloves (whole). Sprinkle with a bit more salt and bring to a simmer. Simmer for 20 minutes or until all of the veggies are soft.
2-Using a hand blender, puree the soup. If there are any woody stems, put through a food mill on the fine setting, or, like I did, pour through a fine sieve over a large bowl, using the back of a ladle to push it through. I didn’t absolutely have to, but we don’t like the fine little fibers that asparagus leaves in the soup.
3-Reheat soup. Meanwhile, have the gremolata ready to go. (Mix all three of the ingredients together and place in a small bowl.)
To serve, ladle into a soup bowl and sprinkle just a small amount of the gremolata on top of the piping hot soup, let rest a minute or two, stir in and enjoy! (Let guests serve their own gremolata so that they can add to taste).
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Oh my…this looks fantastic and fresh! I LOVE LOVE LOVE soup! Homemade of course. You can have the canned junk! I often dream about opening a little soup restaurant.
Hi! What is gremolata?
Does this taste really Asparagus? Not a favorite but I have been told I need to eat more of it!
Thanks,
Jessica
Kelly,
I LOVE soups too. One of my absolutely favorite meals. 🙂 A soup restaurant sounds great.
Jessica,
The gremolata is the lemon zest, garlic and parsley mixture and yes, this soup is for asparagus lovers. 😉
Hadn’t heard of gremolata-just read your explanation!! Love the colour and the idea of adding ghee.
Wow, that is beautiful, Kimi! I can only imagine how delicious it is. I love soup so much. I have never heard of gemolata either. Sounds likes a terrific combo though. 🙂
Shirley
My husband and I love all veggies and soups. Your Asparagus Soup especially looks and sounds like its going to taste great. Thanks for another great recipe Can’t wait to try it.
Adream
YUM! Now I know what I’m doing with those asparagus stems I’ve been saving.
I plan to use leftover stalks as well!
does anyone know how this soup came to be?
It was inspired from a soup I had at a restaurant. 🙂
Oh, after your comment reply, the gremolata makes much more sense. Before reading the comments, I had started to ask: “What is gremolata, as indicated in the ingredient list, is it just peeled garlic cloves?”
At least on the little screen I’m viewing this on, the “Gremolata” sub heading is bumped up on the line above, with the garlic, so I didn’t realize the next 3 ingredients comprised the gremolata itself.
Anyway, I had an amazing asparagus soup for the first time at a cute little tea garden cafe, and have wanted it ever since, but it since went out of business, so I’m so happy to find a recipe that may just hit the spot.
loved this soup….!!!yummyyy garlic made this soup tastyy
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