Soups · Peruvian cuisine
Cream of Asparagus Soup | Easy, Healthy Homemade Recipe
- Total time30 min
- Servings6
- DifficultyEasy
Enjoy an exquisite homemade cream of asparagus soup, ideal at any time of year. Its smooth, creamy texture full of flavor makes it a healthy and comforting option, perfect for light lunches or nourishing dinners. You will love its delicious natural flavor, subtle and slightly sweet, complemented by the delicacy of leek and the aromatic touch of garlic. This soup is a wonderful choice both for cold days, when it offers warmth and comfort, and for warmer days, served lukewarm or even cold. I personally make it with potato starch, but some people make it with potato instead; either method works, since both give the soup body.
Cream of asparagus soup is a traditional recipe valued for its many nutritional benefits and how easy it is to make at home. Originally from Europe, it stands out for its simplicity and for using fresh ingredients that are easy to find at any local market. Its diuretic and cleansing properties also make this soup a great ally for taking care of your body. Asparagus, the star of the dish, provides important vitamins such as A, C, E and K, as well as essential minerals such as potassium, calcium and iron. It also provides dietary fiber, which helps improve digestive health and keeps you feeling full for longer. This soup will not only give you a delicious meal, it will also support your general well-being and a balanced diet.
Did you like this recipe? ✨
Save it, share it or make it this weekend. And don't forget to subscribe for more authentic, easy Peruvian recipes!
Recipe video
The video is in Spanish.
Cream of Asparagus Soup
- Prep time
- 30 min
- Total time
- 30 min
- Servings
- 6
- Difficulty
- Easy
Best season: Winter
Ingredients for Cream of Asparagus Soup
How to Make Cream of Asparagus Soup
Initial sauté:
In a pot, heat the olive oil and butter over medium heat until melted. Add the leek and garlic and sauté for 3-4 minutes until fragrant and translucent.
Cook the asparagus:
Add the chopped asparagus (keeping the tips for decorating). Cook for 15 minutes until the asparagus is tender.
Blend:
Add the chicken broth (or water) and the milk. Blend until smooth. Return everything to medium-low heat for 10 minutes and add salt and pepper to taste.
Thicken the soup:
Mix the chuño with the cold water until well dissolved. Slowly add it to the pot, stirring continuously, and cook for 3 more minutes until you get a creamy texture.
Serve the cream of asparagus soup:
Decorate with asparagus tips lightly sautéed with olive oil, salt and garlic, and serve with toasted croutons.
Note
Practical tips:
- Use fresh asparagus for a more intense, authentic flavor.
- To avoid lumps when using chuño, always mix it with cold water before adding it.
- If you want an even creamier texture, add an extra tablespoon of butter at the end of cooking.
Variations and serving ideas:
- You can make this recipe vegan by replacing the milk with a plant-based drink and using vegetable broth.
- For a gourmet touch, add a splash of fresh cream before serving.
- Serve this soup as a first course with a fresh salad for a light, balanced meal.
Frequently Asked Questions about Cream of Asparagus Soup
Can cream of asparagus soup be frozen?
Yes, freeze it in individual portions for up to 3 months. Thaw it slowly in the refrigerator before reheating.
What can I use instead of chuño to thicken it?
You can use wheat flour, cornstarch or mashed boiled potato.
Is this soup suitable for vegans?
You can easily adapt it by using plant-based milk and vegetable broth, leaving out the butter or replacing it with extra oil.
What kind of asparagus is best?
Fresh green asparagus is recommended for its more intense flavor and tender texture, ideal for creamy soups.