THE RECIPE JOURNAL · Appetizer
Creamy Soup of Asparagus and Thyme
This velvety soup combines fresh asparagus with fragrant thyme for a comforting and elegant starter. Perfect for any season, it’s easy to make and will warm you up with every creamy spoonful.
FROM THE KITCHEN • Creamy Soup of Asparagus and Thyme
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming some olive oil in a saucepan over medium heat. Toss in the onions, mushrooms, and garlic, and cook them gently, stirring occasionally, until the onions are nice and soft—about 5 minutes. Next, add the asparagus, a splash of wine, thyme, and a pinch of black pepper. Keep everything moving until the asparagus is tender, which should take another 5 minutes or so. Pour in 2 cups of broth and let the soup simmer for 5 to 10 minutes to let the flavors meld together. Use an immersion blender to puree the soup until it’s smooth, then stir in the cream. If the soup feels too thick, add the rest of the stock until it reaches your preferred consistency. Let it warm through for another 5 to 10 minutes, and it’s ready to enjoy!
Why you’ll love it
This soup combines the fresh, green flavor of asparagus with the earthy aroma of thyme. Its creamy texture makes it comforting and perfect for any season. It’s both light and satisfying, offering a delicious way to enjoy spring vegetables.
How to serve
Serve warm with a drizzle of olive oil or a sprinkle of fresh thyme leaves on top. It pairs beautifully with crusty bread or a simple green salad for a light lunch or starter.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
