Velvety Spring Asparagus Soup Recipe

Velvety Spring Asparagus Soup Recipe

March’s crisp air and budding greenery call for a dish that bridges winter’s comfort and spring’s vibrancy. Enter this Creamy Spring Asparagus Soup—a silky, luxurious bowl kissed by fresh herbs and crowned with an airy MassGass whipped cream foam. It’s a dish that feels both cozy and sophisticated, perfect for impressing guests or treating yourself to a gourmet weeknight meal.

(Personal tip: I first tried this foam trick at a farm-to-table restaurant last March and have been obsessed ever since!)

Ingredients You’ll Need

(Serves 4)

• 1.5 lbs fresh asparagus (woody ends snapped off)

• 2 leeks (white parts only, sliced)

• 3 garlic cloves (minced)

• 4 cups vegetable broth

• 1/2 cup dry white wine (optional, but recommended)

• 1/2 cup heavy cream

• 1 MassGass cream charger (for foam)

• 2 tbsp butter or olive oil

• Salt, pepper, and a pinch of nutmeg

• Garnish: Crispy smoked bacon bits, fresh dill, and lemon zest.

Step-by-Step Instructions

1. Sauté the Aromatics
In a Dutch oven, melt butter over medium heat. Add leeks and garlic, sautéing until soft and fragrant (about 5 mins). Pour in the white wine to deglaze the pan, letting it simmer until reduced by half.

2. Build the Soup Base
Chop asparagus into 1-inch pieces (reserve tips for garnish). Add stalks to the pot with broth. Simmer 15-20 mins until tender. Blend until smooth using an immersion blender. Stir in heavy cream, nutmeg, and season to taste.

3. Master the MassGass Foam
Pour 1/4 cup chilled heavy cream into a whipped cream dispenser. Charge with one MassGass N2O tanks and shake vigorously. Set aside.

4. Assemble with Flair
Ladle soup into bowls. Shake the dispenser and top each serving with a generous swirl of foam. Garnish with blanched asparagus tips, bacon bits, dill, and a whisper of lemon zest.

Pro Tips for Success

• Blanch the asparagus tips: Quickly boil reserved tips in salted water for 2 mins, then plunge into ice water to keep them vibrant green.

• Make it vegan: Swap butter for olive oil, cream for coconut milk, and use a plant-based foam alternative.

• Texture control: For extra silkiness, strain the soup through a fine-mesh sieve after blending.

Pairing Ideas

Serve with crusty sourdough or a crisp Sauvignon Blanc. For a St. Patrick’s Day twist, add a drizzle of basil oil for green flair!