Light Spring Asparagus Soup (Printable version)

Light, elegant asparagus soup with cream and lemon. Perfect spring starter in just 40 minutes.

# What You Need:

→ Vegetables

01 - 17.6 oz fresh green asparagus, trimmed and cut into 3/4 inch pieces, tips reserved
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 small onion, chopped
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4 cups vegetable broth, gluten-free if needed
06 - 5 fl oz heavy cream

→ Seasonings

07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of nutmeg, optional
10 - 1 tablespoon fresh lemon juice

→ Garnish

11 - Reserved asparagus tips, blanched
12 - Chopped fresh chives or parsley, optional

# Directions:

01 - In a large saucepan, melt butter over medium heat. Add onion, leek, and potato, sautéing for 4 to 5 minutes until softened but not browned.
02 - Add asparagus stalks, reserving tips, and continue cooking for 2 minutes.
03 - Pour in vegetable broth, bring to boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
04 - While soup simmers, blanch reserved asparagus tips in boiling salted water for 1 to 2 minutes until just tender. Drain and reserve for garnish.
05 - Using an immersion blender or in batches in a countertop blender, puree soup until smooth.
06 - Stir in cream and bring soup to gentle simmer. Season with salt, pepper, and nutmeg if desired. Add lemon juice to brighten flavor.
07 - Ladle soup into bowls and garnish with blanched asparagus tips and fresh herbs.

# Expert Tips:

01 -
  • Fresh Seasonal Flavor: Highlights the best of spring asparagus.
  • Silky Texture: A blend of potato, leek, and cream creates a luxurious mouthfeel.
  • Quick and Easy: Ready in just 40 minutes with simple techniques.
  • Dietary Friendly: Naturally vegetarian and gluten-free (when using appropriate broth).
02 -
  • Acidity is Key: Don't skip the lemon juice; it brightens the entire dish and balances the richness of the cream.
  • Proper Prep: Trim the woody ends of the asparagus thoroughly to avoid any fibrous bits in your puree.
  • Temperature Control: Avoid boiling the soup vigorously after adding the cream to prevent it from curdling or losing its delicate flavor.
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