Creamy Asparagus Lemon Soup (Print Version)

Silky asparagus soup enriched with cream and lemon for a fresh, bright 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 vegetable broth, gluten-free if needed
06 - 1 cup heavy cream

→ Seasonings

07 - 2 tbsp unsalted butter
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp freshly grated nutmeg

→ Finishing

11 - 2 tbsp fresh lemon juice
12 - 1 tsp lemon zest
13 - Optional: chopped fresh chives or dill for garnish

# Directions:

01 - Melt butter in a large saucepan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened and fragrant.
02 - Add asparagus pieces (reserve a few tips for garnish) and diced potato. Stir occasionally and cook for 2 to 3 minutes.
03 - Pour in vegetable broth. Bring to a boil, then lower heat and simmer uncovered for 15 to 18 minutes until vegetables are very tender.
04 - Remove from heat. Use an immersion blender to purée soup until smooth. Alternatively, blend in batches using a countertop blender.
05 - Return soup to low heat. Stir in heavy cream, lemon juice, lemon zest, nutmeg, salt, and pepper. Warm gently without boiling.
06 - Taste and adjust salt or pepper as necessary.
07 - Ladle hot soup into bowls. Garnish with reserved asparagus tips and fresh herbs if desired.

# Expert Tips:

01 -
  • It tastes like restaurant-quality elegance but takes less time than ordering takeout.
  • The lemon brightness cuts through the cream so perfectly that you'll want to eat it even on warm days.
  • Asparagus season finally feels worth celebrating instead of just another vegetable to roast.
02 -
  • Never blend hot soup in a sealed countertop blender; the steam pressure can blow the lid right off and cover your ceiling in asparagus soup—I learned this the expensive way.
  • The lemon juice must go in at the very end, or the acid will fade into nothing and the soup becomes one-note and dull.
03 -
  • Taste constantly as you cook and adjust lemon juice and salt a little at a time—once it's too much, you can't take it back.
  • If your soup breaks and looks curdled after adding cream, whisk in an ice cube or two off the heat and it usually comes back together like nothing happened.

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