Creamy Asparagus Lemon Soup (Printable Version)

Velvety asparagus purée with cream and lemon, perfect as a light starter or spring dish.

# What You'll Need:

→ 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 heavy cream

→ Seasonings

07 - 2 tbsp olive oil or unsalted butter
08 - 1/2 tsp salt, plus more to taste
09 - 1/4 tsp freshly ground black pepper
10 - Zest of 1 lemon
11 - 2 tbsp freshly squeezed lemon juice
12 - Fresh chives or dill, for garnish

# How To Make It:

01 - Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, approximately 4 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Stir in the diced potato and asparagus pieces. Sauté for 3–4 minutes to develop flavor.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until all vegetables are very tender.
05 - Remove from heat. Using an immersion blender, puree the soup until completely smooth and velvety. Alternatively, transfer carefully to a countertop blender in batches.
06 - Return the soup to low heat. Stir in the heavy cream, lemon zest, and lemon juice. Heat gently until warmed through, but do not allow to boil.
07 - Season to taste with additional salt and black pepper as needed. Ladle into serving bowls and garnish with fresh chives or dill.

# Expert Advice:

01 -
  • The potato trick makes it incredibly velvety without any fancy techniques
  • That hit of lemon at the end transforms it from good to cant-stop-eating
  • It comes together in under an hour but tastes like you fussed over it all day
02 -
  • Blending hot soup can be dangerous, so never fill a blender more than half full and hold the lid down with a towel
  • The lemon goes in last because heat destroys its bright compounds and makes the soup taste flat
  • Don't rush the simmering step or the potato won't fully break down, leaving you with a grainy texture
03 -
  • Trim asparagus by bending each stalk until it snaps naturally, it knows exactly where the woody part ends
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge

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