Creamy Asparagus Soup Lemon Dill (Printable)

Velvety asparagus soup enhanced with lemon and dill, offering a fresh and light flavor ideal for spring meals.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and chopped
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 - 2 tbsp heavy cream

→ Seasonings & Aromatics

08 - 2 tbsp unsalted butter
09 - 1/2 tsp sea salt, plus more to taste
10 - 1/4 tsp freshly ground black pepper
11 - 2 tbsp fresh dill, chopped, plus extra for garnish
12 - Zest of 1 lemon
13 - 1 tbsp fresh lemon juice

→ Garnish

14 - 1 tbsp extra virgin olive oil
15 - Crusty bread, for serving

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add chopped asparagus and diced potato to the pot. Sauté for 3-4 minutes to develop flavor.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until asparagus and potato are completely tender.
05 - Remove from heat. Stir in chopped dill, lemon zest, and lemon juice to infuse flavor.
06 - Using an immersion blender, purée the soup until completely smooth and velvety. Alternatively, work in batches with a countertop blender.
07 - Return puréed soup to low heat. Stir in milk and heavy cream. Heat gently until warmed through, about 2-3 minutes. Season with additional salt and pepper to taste.
08 - Ladle hot soup into bowls. Garnish with reserved asparagus tips, fresh dill, and a drizzle of olive oil. Serve with crusty bread on the side.

# Expert Advice:

01 -
  • The lemon and dill wake up the creamy base without making it feel heavy
  • It comes together in under an hour but tastes like something that simmered all afternoon
02 -
  • Hot soup expands wildly in a blender, so either use an immersion blender or let the soup cool slightly and never fill more than halfway
  • The soup will thicken as it sits, especially if you used the potato, so thin it with a splash of broth or milk when reheating leftovers
03 -
  • The potato trick works for any creamless creamy soup recipe you encounter
  • Reserve a handful of raw asparagus tips to sauté separately in butter for a garnish with different texture

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