Quebec Asparagus Cream Soup with Lime
A smooth, light, and protein-rich asparagus cream, elevated by a bright touch of lime. Perfect as an elegant starter or a refreshing chilled soup for summer.
Spring freshness in a bowl: let yourself be surprised by this tangy twist on classic asparagus cream!
This Quebec asparagus and lime cream velouté is a refreshing, light, and flavorful way to showcase local asparagus at its seasonal best. I use the entire stalk, so nothing goes to waste! Just strain the soup before serving for a silky finish. Thanks to the addition of Greek yogurt, this soup becomes creamy and protein-rich, while staying low in fat. The lime zest and juice enhance the natural sweetness of the asparagus with a perfectly balanced hint of acidity.
An easy recipe, ready in under 40 minutes: ideal as a chic appetizer or a light meal. Serve it warm or chilled, depending on the season!
Why make this recipe?
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Highlights local asparagus without waste
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Ultra simple yet refined, ready in under 40 minutes
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Good source of protein and low in fat
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Can be served hot or cold, depending on the season
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Lovely acidity from the lime that brightens the flavor
Cut off 10–12 asparagus tips and set aside. Chop the remaining asparagus into chunks.
In a large pot, melt 1 tbsp (15 ml) of butter and sauté the asparagus tips for about 2 minutes. Set aside for garnish.
Add the remaining butter, shallots, and garlic. Cook over medium heat for 3–4 minutes, until translucent.
Add chopped asparagus stalks and broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until asparagus is very tender. Season with salt and pepper.
Transfer the mixture to a blender (I use Blendtec or Vitamix). Add parsley and Greek yogurt. Blend until smooth.
Add water if needed to adjust consistency. Then add vinegar, lime zest, and juice. Blend again. Strain through a sieve to remove asparagus fibers.
For serving, place 2–3 sautéed asparagus tips at the bottom of each bowl. Pour the soup around them. Garnish with a spoonful of Greek yogurt, chopped parsley, and a drizzle of olive oil.
Bon appetit and enjoy!
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