Creamy Asparagus Soup Lemon Dill (Printable)

Velvety asparagus soup enhanced with lemon zest and fragrant dill, ideal for light springtime dining.

# What You'll Need:

→ Vegetables

01 - 2 lbs 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

→ Dairy

07 - 1/2 cup heavy cream or crème fraîche

→ Flavorings & Garnish

08 - 2 tbsp fresh dill, chopped
09 - 1 lemon, zested and juiced
10 - 2 tbsp olive oil or unsalted butter
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 additional minute until fragrant.
02 - Add diced potato and asparagus pieces to the pot, reserving a few asparagus tips for garnish if desired. Sauté for 3–4 minutes to develop flavor.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes until vegetables are completely tender.
04 - Remove pot from heat. Use an immersion blender to purée the soup until completely smooth, or transfer in batches to a countertop blender.
05 - Stir in milk, heavy cream, dill, lemon zest, and 2 tbsp lemon juice. Season generously with salt and black pepper. Gently reheat if needed without bringing to a boil.
06 - Taste the soup and adjust seasoning or add more lemon juice as desired to achieve the right balance of brightness.
07 - Ladle soup into bowls and garnish with reserved asparagus tips, extra fresh dill, and a swirl of cream if desired.

# Expert Advice:

01 -
  • The velvety texture comes from potato not heavy cream so it feels indulgent without weighing you down
  • Fresh dill and lemon transform ordinary asparagus into something that tastes like a fancy restaurant appetizer
  • It comes together in under an hour but tastes like you spent all afternoon tending to it
02 -
  • Do not let the soup boil after adding the dairy or it might separate and look curdled
  • Letting the soup cool slightly before blending prevents hot liquid from splattering everywhere
  • The lemon flavor fades as it sits so add the juice right before serving for the brightest taste
03 -
  • Trim the woody ends of the asparagus by snapping them where they naturally break
  • Make this soup a day ahead the flavors meld and it actually tastes better

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