Creamy Asparagus Soup Lemon (Printer-friendly)

Velvety asparagus soup brightened with lemon and enriched with crème fraîche for a refreshing taste.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and cut into 3/4-inch pieces
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 medium Yukon Gold potato, peeled and diced
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1/2 cup heavy cream
08 - 2 tablespoons crème fraîche, plus more for garnish

→ Flavorings

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon olive oil
11 - Zest and juice of 1 lemon
12 - 1/2 teaspoon fine sea salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - Fresh chives or dill, finely chopped, for garnish (optional)

# How to Prepare:

01 - Heat butter and olive oil in a large saucepan over medium heat. Add sliced leek, chopped shallot, and minced garlic. Sauté for 3 to 4 minutes until softened without browning.
02 - Incorporate diced potato and asparagus pieces, reserving some asparagus tips for garnish if desired. Cook for 2 minutes, stirring gently.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 to 18 minutes until vegetables are tender.
04 - Stir in heavy cream, then remove from heat and allow to cool slightly.
05 - Using an immersion blender or working in batches with a countertop blender, purée the mixture until completely smooth.
06 - Stir in lemon zest, lemon juice, sea salt, and black pepper. Taste and adjust seasoning as necessary.
07 - Ladle soup into bowls and swirl 1/2 tablespoon crème fraîche into each serving. Garnish with reserved asparagus tips and fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but you'll finish in under an hour.
  • The lemon keeps it bright enough that you won't feel heavy, even with the crème fraîche swirl.
  • It's naturally elegant enough for guests but easy enough for a quiet Tuesday dinner.
02 -
  • Reserve a few tender asparagus tips before you add everything to the pot—they stay bright green and add a textural contrast that saves the soup from feeling one-note.
  • Don't skip cooling the soup slightly before blending; hot soup and high-speed blending are how you end up with soup on your ceiling.
  • The lemon is what separates this from tasting like cafeteria vegetable soup, so taste as you add it and use the full amount.
03 -
  • Cut your leeks lengthwise and rinse between the layers to catch any hidden soil—it's a small step that prevents a gritty bite that ruins the whole experience.
  • If your soup breaks or looks separated after blending, whisk in an ice cube or two and blend again; the cold will bring it back together.

Go Back