Creamy Asparagus Soup Lemon (Printable Version)
Velvety asparagus soup enriched with cream and fresh lemon for a light spring starter.
# Ingredient List:
→ 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
# Directions:
01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook 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 vegetables are completely tender.
05 - Remove from heat. Using an immersion blender, puree 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 black pepper as needed. Ladle into bowls and garnish with fresh chives or dill.
# Expert Tips:
01 -
- The potato creates this incredible velvety texture without any fancy techniques
- Lemon transforms a simple vegetable soup into something bright and sophisticated
02 -
- Overblending can actually make the texture gluey, so stop once it looks smooth
- Adding the lemon at the end preserves its bright flavor that would otherwise cook away
03 -
- Trim the woody ends of the asparagus by bending each spear until it snaps naturally
- Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator