Creamy Asparagus Soup Lemon (Printable)
Velvety soup featuring tender asparagus, cream, and a fresh lemon hint perfect as a light starter.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato, peeled and diced
→ Liquids
05 - 4 cups vegetable broth, gluten-free if needed
06 - 1 cup heavy cream
07 - 2 tbsp fresh lemon juice, plus extra for serving
→ Fats
08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil
→ Seasonings
10 - 1/2 tsp fine sea salt, or to taste
11 - 1/4 tsp freshly ground black pepper
12 - Zest of 1 lemon
13 - 2 tbsp chopped fresh chives or dill, for garnish (optional)
# How To Make It:
01 - Heat butter and olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft and translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add diced potato and asparagus pieces. Cook 2–3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to boil. Reduce heat, cover, and simmer 15 minutes until vegetables are tender.
05 - Remove from heat. Puree with immersion blender until smooth, or work in batches with countertop blender.
06 - Return soup to low heat. Stir in heavy cream, lemon juice, and lemon zest. Season with salt and pepper. Heat gently until warmed through without boiling.
07 - Ladle into bowls and garnish with fresh chives or dill. Add extra lemon juice if desired. Serve hot.
# Expert Suggestions:
01 -
- The way cream mellows the grassy brightness of asparagus into something luxurious without losing its fresh personality
- How lemon wakes everything up at the end, turning comfort food into something that feels like sunshine
- This comes together in under an hour but tastes like you spent all day tending to it
02 -
- Once you add the cream, keep the heat low or the dairy can separate and ruin that gorgeous smooth texture
- The potato is essential for body, skip it and you will end up with thin, disappointing broth instead of soup
- Blending hot soup requires caution, never fill a blender more than halfway and vent the steam
03 -
- Trim the woody ends of asparagus by bending each spear until it snaps naturally, it knows exactly where the tough part begins
- Room temperature cream incorporates more smoothly than cold, so set it out while you prep everything else