Creamy Asparagus Soup Lemon (Print Version)

Velvety asparagus blended with lemon for a fresh, light springtime dish.

# What You 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 tbsp fresh lemon juice, plus extra for serving

→ Fats & Seasonings

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

→ Garnish

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

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened without browning.
02 - Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
03 - Incorporate diced potato and asparagus pieces, reserving some tips for garnish. Cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 15 to 18 minutes until all vegetables are tender.
05 - Remove pot from heat and carefully blend the soup until smooth using an immersion blender or in batches with a regular blender.
06 - Stir in milk or heavy cream, lemon juice, salt, black pepper, and nutmeg if using. Warm gently over low heat without boiling. Adjust seasoning to preference.
07 - Ladle soup into bowls. Garnish with reserved asparagus tips, chopped herbs, and a sprinkle of lemon zest. Offer extra lemon wedges alongside.

# Expert Tips:

01 -
  • It tastes elegant but comes together in under an hour with everyday ingredients.
  • The lemon keeps it from feeling heavy, even with cream stirred in.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Do not skip the potato, it is what makes the soup thick and velvety without needing flour or cream cheese.
  • Add the lemon juice after blending, not before, or the acid can dull the green color and make the soup taste flat.
  • If you blend hot soup in a regular blender, always leave the lid slightly open and cover it with a towel to avoid pressure buildup.
03 -
  • Blanch a few asparagus tips separately in boiling water for two minutes, then shock them in ice water to keep them bright green for garnish.
  • If the soup tastes flat after blending, add a pinch more salt and a squeeze of lemon, it will come alive.
  • Use an immersion blender if you have one, it saves time and keeps the cleanup simple.

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