Creamy Asparagus Soup Lemon (Printable Version)
Velvety asparagus blended with cream and fresh lemon zest for a bright, spring-inspired 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 (optional)
# Method:
01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, approximately 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add diced potato and asparagus pieces to the pot. Sauté for 3 to 4 minutes to begin softening.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15 to 20 minutes until vegetables are completely tender.
05 - Remove pot from heat. Using an immersion blender, puree the soup until completely smooth and velvety. Alternatively, transfer to a countertop blender in batches.
06 - Return soup to low heat. Stir in heavy cream, lemon zest, and lemon juice. Heat gently until warmed through, being careful not to boil.
07 - Taste and adjust seasoning with additional salt and black pepper as needed. Ladle into bowls and garnish with fresh chives or dill.
# Chef's Tips:
01 -
- The way the lemon cuts through the cream makes each spoonful feel impossibly light despite how rich it tastes
- It comes together in under 45 minutes but looks like something from a fancy restaurant
02 -
- Overcooking the asparagus before blending will make the soup turn an unappetizing olive green color instead of keeping that vibrant spring shade
- Adding cold cream to hot soup can cause it to separate, so let the cream come to room temperature first
03 -
- Reserve a few asparagus tips to blanch separately and use as garnish for a professional looking finish
- Add a handful of fresh spinach right before blending for an even deeper green color without changing the flavor