Creamy Asparagus Lemon Soup (Printable Version)
Velvety asparagus soup blended with cream and a hint of fresh lemon for a vibrant flavor.
# What You 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 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 burn.
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 all vegetables are very tender.
05 - Remove pot from heat. Use an immersion blender to puree soup until completely smooth, or carefully transfer to a countertop blender in batches.
06 - Return pureed soup to low heat. Stir in heavy cream, lemon zest, and lemon juice. Heat gently until warmed through, avoiding boiling.
07 - Taste and adjust seasoning 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 creates restaurant style creaminess without needing endless amounts of dairy
- Lemon transforms what could be a heavy soup into something bright and unforgettable
02 -
- Never blend hot soup with the lid completely tight or it may explode from pressure buildup
- The lemon juice should be added at the very end to prevent curdling the cream
03 -
- Trim the woody ends of asparagus by bending each spear until it snaps naturally
- Room temperature cream incorporates more smoothly than cold from the refrigerator