Creamy Asparagus Soup Lemon (Printable)

Velvety asparagus with lemon creates a fresh springtime starter or light lunch option.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
02 - 1 medium yellow onion, diced
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 whole milk or heavy cream
07 - 2 tbsp fresh lemon juice

→ Fats & Seasonings

08 - 2 tbsp unsalted butter
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - 2 tbsp chopped fresh chives or parsley
13 - Lemon zest, for serving

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook 3 to 4 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potato and asparagus pieces, reserving some tips for garnish. Cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15 to 18 minutes until vegetables are tender.
05 - Remove from heat and puree the mixture with an immersion blender or in batches using a regular blender until smooth and creamy.
06 - Stir in milk or cream, lemon juice, salt, pepper, and nutmeg if using. Warm gently over low heat without boiling. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with reserved asparagus tips, chopped herbs, and lemon zest. Offer extra lemon wedges alongside.

# Expert Suggestions:

01 -
  • It turns a single bunch of asparagus into something luxurious without any fuss or fancy technique.
  • The lemon lifts every spoonful so it never feels heavy, even with cream stirred in at the end.
  • You can have it on the table in under an hour, making it perfect for weeknight dinners or last minute guests.
02 -
  • If you boil the soup after adding the cream, it can curdle and turn grainy, so keep the heat low and gentle once the dairy goes in.
  • Blending hot liquid in a regular blender can be dangerous, fill it only halfway and hold the lid down with a towel to avoid steam explosions.
  • Reserve a few asparagus tips before blending, they make the prettiest garnish and give each bowl a little texture.
03 -
  • Taste the soup before and after adding lemon, it's amazing how much brightness a single tablespoon can bring.
  • Use an immersion blender if you have one, it saves time and keeps you from transferring hot liquid back and forth.
  • If your asparagus is thick, peel the lower stems with a vegetable peeler so they cook evenly and blend smoothly.

Go Back