Creamy Asparagus Soup Lemon (Printable)
Silky asparagus soup with cream and lemon zest offers fresh and comforting flavor.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
02 - 1 medium yellow onion, 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
→ Seasonings
07 - 2 tbsp unsalted butter
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp freshly grated nutmeg
→ Finishing
11 - 2 tbsp fresh lemon juice
12 - 1 tsp lemon zest
13 - Optional: chopped fresh chives or dill, for garnish
# How To Make It:
01 - Melt butter in a large saucepan over medium heat. Add chopped onion and minced garlic; sauté for 3 to 4 minutes until softened and fragrant.
02 - Add chopped asparagus (reserve a few tips for garnish) and diced potato. Cook for 2 to 3 minutes, stirring occasionally.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 to 18 minutes, until vegetables are tender.
04 - Remove from heat and purée the soup using an immersion blender until completely smooth, or blend carefully in batches using a countertop blender.
05 - Return soup to low heat. Stir in heavy cream, lemon juice, lemon zest, nutmeg, salt, and black pepper. Warm gently without boiling.
06 - Taste and adjust salt and pepper as needed. Serve hot, garnished with reserved asparagus tips and fresh herbs if desired.
# Expert Suggestions:
01 -
- It comes together in under 45 minutes, which means you can have elegant soup on the table without spending your whole afternoon cooking.
- The lemon brightens everything without making it taste tart—it's the difference between flat and alive.
- One blender, one pot, and you're done; cleanup is almost as easy as eating it.
02 -
- Don't skip the step of cooking the onion and garlic until they're completely soft; this is where the soup's flavor actually begins, and rushing it shows in the final taste.
- The moment you add the cream, lower the heat—I learned this the hard way when my first batch broke and looked curdled instead of silky.
- Taste before you serve it; lemon juice can vary, and some broths are saltier than others, so trust your palate over the recipe.
03 -
- If the soup is too thin after blending, simmer it uncovered for a few minutes to evaporate some liquid; if it's too thick, add a splash more broth or cream until it's the consistency you like.
- Save the thinnest, most tender asparagus tips for garnish before you chop the rest—they'll stay bright green on top and give a hint of what you're eating.