Asparagus Soup with Butter, Nutmeg & Chives – Alcohol-Free!
This creamy asparagus soup combines the sweet flavor of fresh asparagus with rich butter and a hint of nutmeg. It’s a comforting dish perfect for any occasion, bringing warmth and nostalgia to your table.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: European
Ingredients
Scale
- 1 lb (450g) green asparagus, trimmed and peeled (save the peels)
- 4 cups (950ml) vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, chopped
- 2 medium potatoes, peeled and diced (about 1 cup)
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup (60ml) cream (optional, for extra creaminess)
- 1/4 cup (15g) fresh chives, finely chopped, for garnish
Instructions
- Start by cleaning and peeling the asparagus. Cut off the tips and save the peels. This takes about 10 minutes.
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add the chopped garlic and sauté for another 1-2 minutes until fragrant but not browned.
- Now add the diced potatoes and asparagus peels to the pot. Stir everything well and let it sauté for about 2-3 minutes.
- Pour the vegetable or chicken broth into the pot and bring the mixture to a boil. Reduce the heat and let the soup simmer for about 15 minutes until the potatoes are soft.
- Add the asparagus tips to the soup and cook for another 5 minutes until they are tender but still crisp.
- Remove the soup from the heat and puree it with an immersion blender until smooth. Be careful not to over-blend to retain some texture.
- Add the freshly grated nutmeg, salt, and pepper to taste. If desired, stir in the cream to make the soup even creamier.
- Serve the soup hot, garnished with fresh chives.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Avoid overcooking the garlic as it can become bitter. A powerful immersion blender is ideal for pureeing the soup, but if you don't have one, you can blend it in batches in a stand blender, ensuring not to overfill with hot soup.