Creamy Asparagus Soup Lemon (Printable Version)

A smooth blend of asparagus, lemon, and cream for a refreshing springtime dish.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato, peeled and diced

→ Liquids

05 - 4 cups vegetable broth, gluten-free if needed
06 - 1 cup whole milk or heavy cream
07 - 2 tablespoons fresh lemon juice, plus extra for serving

→ Fats & Seasonings

08 - 2 tablespoons unsalted butter
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Lemon zest, for serving

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened but not browned.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add diced potato and asparagus pieces, reserving some tips for garnish if desired. Cook for 2 to 3 minutes while stirring.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 to 18 minutes until vegetables are tender.
05 - Remove pot from heat. Puree the soup until smooth and creamy using an immersion blender or regular blender in batches.
06 - Stir in milk or cream, lemon juice, salt, pepper, and nutmeg if used. Warm gently over low heat without boiling. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with reserved asparagus tips, chopped herbs, and lemon zest. Serve with extra lemon wedges if desired.

# Expert Insights:

01 -
  • It transforms humble asparagus into something luxurious without any fuss.
  • The lemon brightens everything just enough to make each spoonful feel light and alive.
  • You can have it on the table in under an hour, and it always looks impressive.
02 -
  • Do not skip the potato, it is what makes the soup creamy without needing tons of cream.
  • Add the lemon juice after blending, not before, or the bright flavor will cook off.
  • If you boil the soup after adding the cream, it can separate and look grainy.
03 -
  • Reserve a few raw asparagus tips before cooking and blanch them separately for a gorgeous garnish.
  • If your soup is too thick, thin it with a little extra broth or milk until it is just right.
  • Taste before serving and add an extra squeeze of lemon if it needs brightness.

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