Creamy Asparagus Lemon Soup (Printable)
Velvety asparagus blended with lemon and cream, perfect for a nourishing, fresh spring starter.
# What You'll 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 low-sodium vegetable broth
06 - 1 cup whole milk or unsweetened plant-based milk
07 - 1/2 cup heavy cream (or coconut cream for vegan)
→ Flavorings
08 - 2 tbsp unsalted butter (or olive oil for vegan)
09 - 1 tsp lemon zest
10 - 2 tbsp fresh lemon juice
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp sea salt, or to taste
→ Garnish (optional)
13 - Extra cream or crème fraîche
14 - Fresh chives or dill, chopped
15 - Lemon wedges
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Add potato and asparagus pieces. Sauté for 3 minutes to develop flavor.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes until vegetables are completely tender.
05 - Remove from heat. Use an immersion blender to puree until completely smooth and velvety. Alternatively, blend in batches using a standard blender.
06 - Return soup to low heat. Stir in milk and cream. Heat gently until warmed through, being careful not to boil.
07 - Add lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning as needed. Serve hot garnished with cream swirl, fresh herbs, and lemon wedges.
# Expert Advice:
01 -
- The potato creates this velvety thickness without any flour or heavy techniques
- Lemon transforms it from ordinary vegetable soup into something restaurant worthy
02 -
- Do not boil the soup after adding the dairy or it will separate and become grainy
- An immersion blender is infinitely easier than transferring hot soup to a regular blender
03 -
- Trim the woody ends of the asparagus by bending each stalk until it snaps naturally
- Grate the lemon zest before juicing so you dont lose any of those precious oils