A classic, creamy asparagus soup with potatoes, garlic, and a hint of nutmeg, perfect for a cozy meal.

Scale

2 pounds of asparagus, trimmed

1 large potato, peeled and diced

1 onion, chopped

3 cloves of garlic, minced

4 cups vegetable broth

1 cup heavy cream

Salt and freshly ground black pepper to taste

A pinch of nutmeg

Prepare the asparagus by rinsing and trimming off woody ends.

Chop onion and garlic, sauté in olive oil over medium heat for 5 minutes.

Add diced potatoes and asparagus, stir and cook for 5 more minutes.

Pour in vegetable broth, add salt, pepper, and nutmeg. Simmer for 25 minutes.

Blend until smooth, return to stove, stir in cream and heat through gently.

Serve warm, garnished with reserved asparagus tips and toppings.

Reserve some asparagus tips for garnishing.

Substitute coconut cream for a dairy-free option.

Keywords: asparagus soup, creamy asparagus soup, classic asparagus soup