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Creamy Asparagus Soup with Green Herb Oil & Feta Recipe

Creamy Asparagus Soup with Green Herb Oil & Feta Recipe
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★★★★★

5.3 from 8 reviews

This Creamy Asparagus Soup with Green Herb Oil & Feta is a luscious, vibrant dish perfect for spring. The soup combines tender asparagus with a silky blend of parmesan and cream, while a bright, fresh herb oil and crumbled feta add layers of flavor and texture. It’s an elegant, comforting starter or light meal that’s easy to prepare and sure to impress.

Ingredients

Scale

Soup

  • 2 tbsp olive oil or unsalted butter
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 to 1½ lbs fresh asparagus, woody ends trimmed, cut into 1” pieces
  • 3 cups vegetable broth (or chicken broth)
  • ½ cup grated parmesan cheese
  • ½ cup heavy cream or half-and-half
  • Salt & freshly ground black pepper, to taste
  • Juice of ½ lemon (optional, for brightness)

Green Herb Oil

  • ½ cup fresh herbs (parsley, basil, chives, or a mix)
  • ⅓ cup extra virgin olive oil
  • Pinch of salt
  • Optional: 1 small garlic clove or squeeze of lemon juice

Garnish

  • ¼ cup crumbled feta cheese
  • Extra parmesan (optional)
  • More fresh herbs or microgreens (optional)

Instructions

  1. Sauté onion: In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add chopped onion and cook for 4–5 minutes until soft and translucent, stirring occasionally to prevent browning.
  2. Add garlic: Stir in minced garlic cloves and cook another 30 seconds until fragrant, taking care not to burn the garlic.
  3. Cook asparagus: Add the trimmed and cut asparagus pieces to the pot. Sauté for 2–3 minutes to soften slightly and release flavor.
  4. Add broth and simmer: Pour in 3 cups of vegetable or chicken broth. Bring mixture to a boil, then reduce the heat and let it simmer gently for about 10–12 minutes, until the asparagus is tender but retains its vibrant green color.
  5. Blend soup: Remove the soup from the heat and blend it until smooth using an immersion blender directly in the pot, or carefully transfer in batches to a blender. Ensure a silky texture without lumps.
  6. Add parmesan and cream: Stir in the grated parmesan cheese and heavy cream or half-and-half. Season with salt, freshly ground black pepper, and a squeeze of lemon juice to taste. Return the soup to low heat and warm gently; do not boil after adding cream to prevent curdling.
  7. Prepare herb oil: In a small blender or food processor, combine the fresh herbs, extra virgin olive oil, a pinch of salt, and optional garlic clove or lemon juice. Blend until smooth and vibrant green in color. For an extra smooth finish, strain the oil through a fine mesh sieve.
  8. Serve: Ladle the hot creamy asparagus soup into bowls. Drizzle generously with the green herb oil, crumble feta cheese on top, and garnish with extra parmesan and fresh herbs or microgreens if desired. Serve immediately with crusty bread for a complete experience.

Notes

  • Use fresh, young asparagus for the best flavor and texture.
  • The lemon juice brightens the soup but is optional based on preference.
  • Vegetarian and can be made vegan by substituting parmesan and cream with plant-based alternatives.
  • To keep the soup smoother, strain after blending if desired.
  • Herb oil can be prepared ahead and refrigerated for up to 2 days.
  • Serve with crusty bread or a light salad for a rounded meal.

Nutrition

Keywords: asparagus soup, creamy soup, herb oil, feta, spring recipe, vegetarian, easy soup, healthy appetizer

Find it online: https://thedishspot.com/creamy-asparagus-soup-with-green-herb-oil-and-feta-recipe/