Creamy Asparagus Lemon Soup (Print version)
Velvety green blend featuring tender asparagus enriched with cream and bright lemon notes.
# 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 or coconut cream for dairy-free option
→ Seasonings
07 - 2 tbsp olive oil or unsalted butter
08 - 1/2 tsp salt, plus additional 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 3-4 minutes to begin softening.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low 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 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, taking care not to boil.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Ladle into serving bowls and garnish with fresh chives or dill if desired.
# Expert advice:
01 -
- The bright lemon cuts through the cream creating this perfect balance that keeps you coming back for another spoonful
- It comes together in under an hour but tastes like something you simmered all afternoon
02 -
- Do not skip the potato because it is what gives this soup that luxurious restaurant texture without needing to reduce it for hours
- Add the lemon after blending because acid can dull the vibrant green color if cooked too long
03 -
- Work quickly once you add the lemon juice to preserve that gorgeous green color
- If making ahead, add the cream and lemon just before reheating to prevent separation