Fresh Asparagus Cream Soup (Printable)

A silky smooth spring soup showcasing fresh green asparagus finished with cream and bright lemon.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz fresh green asparagus, trimmed and cut into 3/4 inch pieces, tips reserved separately
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 1/4 cups vegetable broth
06 - 2/3 cup 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

# Step-by-step Directions:

01 - In a large saucepan, melt butter over medium heat. Add onion, leek, and potato, sautéing for 4-5 minutes until softened but not browned.
02 - Add asparagus stalks, reserving tips for garnish, and cook for 2 minutes.
03 - Pour in vegetable broth, bring to a 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 1-2 minutes until just tender. Drain and set aside.
05 - Using an immersion blender, puree soup until smooth. Alternatively, carefully transfer in batches to a countertop blender.
06 - Stir in cream and bring soup back 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 Advice:

01 -
  • The silky texture achieves that perfect balance between substantial and light, making it suitable for both chilly spring evenings and elegant dinner parties.
  • This soup celebrates asparagus in its purest form, with just enough cream to enhance without overwhelming the delicate vegetal flavor that disappears so quickly from grocery stores.
02 -
  • Never boil the soup after adding cream or youll risk curdling, which I learned the hard way during a dinner party when I got distracted by conversation.
  • The color will be most vibrant if you serve immediately after blending, as asparagus soup tends to darken slightly as it sits.
03 -
  • If your blender struggles with hot liquids, try cooling the soup slightly before blending, then gently reheat after its smooth.
  • The woody ends of asparagus you trim away can be simmered in the broth beforehand then strained out, infusing even more asparagus flavor into your soup.
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