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Ina Garten Cream of Asparagus Soup

Ina Garten Cream of Asparagus Soup
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Following the clean, dependable cooking style associated with Ina Garten, this soup relies on good ingredients and gentle technique. Asparagus is cooked just until tender, onions add softness and depth, and careful blending creates a smooth finish. The cream enhances the soup without masking the fresh vegetable flavor.

Ingredients

  • Fresh asparagus – 900 g (2 lb), woody ends trimmed and chopped

  • Olive oil – 1 tablespoon

  • Butter – 2 tablespoons

  • Onion – 1 large, finely chopped

  • Garlic – 2 cloves, minced

  • Vegetable stock or chicken stock – 1 litre (4 cups)

  • Salt – to taste

  • Black pepper – to taste

  • Double cream or heavy cream – 240 ml (1 cup)

  • Fresh lemon juice – 1 tablespoon (optional)

  • Fresh chives or parsley – for garnish

Instructions

  • Soften the base – Heat olive oil and butter in a large pot over medium heat. Add the onion and cook for 6–8 minutes until soft and translucent.

  • Add gentle aroma – Stir in garlic and cook for about 30 seconds until fragrant, keeping heat low.

  • Cook the asparagus – Add chopped asparagus and stir to coat evenly in the butter and oil.

  • Build the soup – Pour in stock, season lightly with salt and pepper, and bring to a gentle simmer.

  • Simmer carefully – Cook for 12–15 minutes until asparagus is tender but still vibrant in color.

  • Blend until smooth – Blend the soup until silky, then return it to low heat.

  • Finish with cream – Stir in cream and lemon juice if using, then adjust seasoning before serving.

Find it online: https://inagartendishes.com/ina-garten-cream-of-asparagus-soup/