Creamy Asparagus Soup with Lemon (Print)

Velvety fresh asparagus blended with cream and brightened with lemon zest for a light, comforting bowl.

# Ingredient List:

→ 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 low-sodium vegetable broth
06 - 1 cup whole milk or unsweetened plant-based milk
07 - 1/2 cup heavy cream

→ Flavorings

08 - 2 tbsp unsalted butter
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Zest of 1 lemon
13 - 1 tbsp fresh lemon juice

→ Garnish

14 - Reserved asparagus tips, blanched
15 - Extra cream or crème fraîche
16 - Fresh chives or dill, chopped

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add chopped onion and cook 3–4 minutes until softened but not browned.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add diced potato and asparagus pieces (reserve tips for garnish). Cook 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to boil. Reduce heat, cover, and simmer 15 minutes until asparagus and potato are tender.
05 - Remove from heat. Puree with immersion blender or in countertop blender until smooth. Return to pot.
06 - Stir in milk, cream, nutmeg, lemon zest, and lemon juice. Heat gently over low until warmed through. Season with salt and pepper to taste.
07 - Serve hot, garnished with blanched asparagus tips, cream swirl, and fresh herbs if desired.

# Expert Suggestions:

01 -
  • The potato creates the most incredible silky texture without any flour or thickeners
  • Lemon transforms what could be an ordinary vegetable soup into something bright and sophisticated
  • It comes together in under 40 minutes but tastes like you spent all afternoon on it
02 -
  • Never puree hot soup in a regular blender without venting it, or it will explode everywhere
  • The soup will thicken as it stands, so plan to add a splash more broth or cream when reheating leftovers
  • Overcooking the asparagus makes it taste muddy, so stick to the 15 minute simmer time
03 -
  • Blanch your reserved asparagus tips in boiling water for 2 minutes to keep them bright green and tender
  • Room temperature cream will incorporate more smoothly than cold cream straight from the fridge

Go Back