Easter Brunch Soup: The Easiest, Most Delicious Recipe

Easter brunch soup is the unexpected star you need on your Easter table this year. Creamy, savory, and packed with spring flavors, this soup will delight your guests and warm them from the inside out.Forget the usual quiches and casseroles, let’s start a new tradition with a bowl of sunshine. This Easter brunch soup is surprisingly easy to make, and it’s a fantastic way to use up any leftover ham from your Easter dinner.

Why I love soup for Easter brunch? My grandmother, Nana Rose, always had a pot of something simmering, and somehow its warming quality always felt like home. Bring that very same sense of comfort to *your* Easter feast; trust me.

Why You Will Love This Easter brunch soup Recipe

This Easter brunch soup is a bowl full of comfort, ready in under an hour, and bursting with flavors that scream spring. It’s incredibly easy to make, even for beginner cooks! Think creamy potatoes, savory ham, and bright asparagus, all coming together in a soup that’s both satisfying and light.

What makes this recipe so special is its versatility. You can easily adapt it to use up whatever vegetables you have on hand. Feel free to use leftover roasted vegetables for a heartier flavor.

This Easter brunch soup has become a tradition in my own family. It’s the perfect way to celebrate the season and create memories that will last a lifetime.

Ingredients Needed for This Easter brunch soup Recipe

• For the Soup:

* 1 tablespoon olive oil * 1 medium onion, chopped * 2 cloves garlic, minced * 6 cups chicken broth * 1.5 lbs Yukon gold potatoes, peeled and cubed * 1 cup diced cooked ham (approximately 6 oz) * 1 cup asparagus, trimmed and cut into 1 inch pieces * ½ cup heavy cream * 1/4 cup chopped fresh parsley * Salt and pepper to taste

• Optional Garnishes:

* Fresh dill sprigs * Crumbled cooked bacon * Shredded Gruyere cheese

How to Make This Easter brunch soup Recipe

1. 1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. 2. Build the Base: Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. 3. Add the Ham and Asparagus: Stir in the diced ham and asparagus. Continue to simmer for another 5 minutes, or until the asparagus is bright green and tender crisp.
4. 4. Cream it Up: Stir in the heavy cream and parsley. Season with salt and pepper to taste. Be careful not to boil the soup after adding the cream.
5. 5. Blend (Optional): For a smoother soup, use an immersion blender to partially blend the soup. Leave some chunks for texture. Or, carefully transfer about 2 cups of the soup to a regular blender and blend until smooth. Return the blended soup to the pot. This step is entirely optional, so adjust to your preferred consistency.
6. 6. Serve and Garnish: Ladle the Easter brunch soup into bowls and garnish with fresh dill sprigs, crumbled bacon, or shredded Gruyere cheese, if desired. Serve immediately.

How to Serve This Easter brunch soup Recipe

This Easter brunch soup is delicious served hot, straight from the pot!

For a complete Easter brunch, pair it with crusty bread for dipping, a light salad featuring spring greens, or even a slice of Easter Brunch Loaf Cake 2 for a hint of sweetness. Consider serving mini grilled cheese sandwiches on the side for the children (and the young at heart).

Topping recommendations: A dollop of sour cream, a sprinkle of fresh chives, or a drizzle of olive oil are all fantastic options.

For a pretty presentation, ladle the soup into individual bowls and arrange the garnishes artfully. Alternatively, serve it family style in a large tureen.

How to Store This Easter brunch soup Recipe

Refrigeration: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Freezing: While cream based soups don’t always freeze perfectly, this one can be frozen. Let the soup cool and transfer it to a freezer safe container. It’s best consumed within 2 to 3 months. Reheating: Reheat gently on the stovetop over medium low heat, stirring occasionally to prevent sticking. If frozen, thaw overnight in the refrigerator before reheating. You may need to add a splash of broth or water to achieve your desired consistency as the ingredients may have absorbed the liquid.

Tips to Make This Easter brunch soup Recipe

• Ingredient Swaps: If you don’t have Yukon gold potatoes, Russets or red potatoes can be substituted. Pancetta can replace the ham, or leave out the meat altogether for a vegetarian version.
• Success Tips: Don’t overcook the asparagus, it should still have a slight bite. Gentle simmering is key, avoid boiling after adding the cream.
• Common Mistakes to Avoid: Burning the garlic is a common mistake, so watch it carefully and adjust the heat as needed. Overblending the soup can result in a gluey texture.
• Pro Tips for Best Results: Use high quality chicken broth for the best flavor. Fresh herbs make a big difference, so opt for fresh parsley and dill if possible.

Helpful Notes for This Easter brunch soup Recipe

• Chicken Broth: Using homemade chicken broth is recommended as it’s more flavorful. However, store bought is fine too. Just aim for a low sodium version to control the salt yourself.
• Asparagus: Look for firm, bright green asparagus spears. If the ends are tough, snap them off before chopping.
• Equipment Recommendations: A good quality pot or Dutch oven is essential for even cooking. An immersion blender is helpful for pureeing the soup, but a regular blender works too.

Variation of This Easter brunch soup Recipe

• Seasonal Twists: In the summer, use fresh corn kernels and zucchini. In the fall, add roasted butternut squash and sage.
• Optional Versions: Add a pinch of red pepper flakes for a touch of heat. Top with a poached egg for extra richness.
• Creative Modifications: Add cooked orzo pasta for a heartier soup. For added freshness use spinach or kale instead of asparagus for another delicious leafy-green option.

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