Creamy Asparagus Lemon Soup (Printable)

Velvety asparagus soup brightened with lemon and cream for a fresh springtime 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

→ Seasonings

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

→ Garnish

14 - 2 tbsp chopped fresh chives or parsley
15 - Additional lemon zest or cream (optional)

# How to Make It:

01 - Melt the butter in a large saucepan over medium heat. Add the onion and cook until translucent, about 4 minutes.
02 - Add the garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Stir in the potato and asparagus. Sauté for 3–4 minutes until the asparagus is bright green.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are very tender.
05 - Remove from heat. Using an immersion blender (or working in batches with a blender), purée the soup until completely smooth.
06 - Return the soup to low heat. Stir in the milk and heavy cream. Heat gently but do not boil.
07 - Add lemon zest, lemon juice, salt, pepper, and nutmeg (if using). Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh herbs, extra lemon zest, or a swirl of cream.

# Expert Advice:

01 -
  • The texture hits that sweet spot between light and luxurious without feeling heavy
  • Lemon transforms something simple into the kind of soup that makes people ask for seconds
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never boil the soup after adding the cream or it will separate and ruin that beautiful smooth texture
  • Letting the vegetables cook until very tender before blending makes the difference between okay soup and restaurant quality
  • The lemon should taste present but not sharp, so add the juice gradually and taste as you go
03 -
  • Work quickly when puréeing hot soup, and never fill a blender more than half full to avoid accidents
  • Room temperature cream incorporates more smoothly than cold straight from the fridge

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