Asparagus Soup (Printable)

Light and elegant fresh asparagus soup with silky cream finish

# What You Need:

→ Vegetables

01 - 1 lb 2 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 1/4 cups vegetable broth
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
10 - 1 tablespoon fresh lemon juice

→ Garnish

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

# Directions:

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

# Expert Suggestions:

01 -
  • It tastes like spring in a bowl without any pretension or fussy techniques.
  • You can have it ready in under an hour, making it perfect for weeknight dinners or unexpected guests.
  • The cream creates this luxurious mouthfeel that makes something so simple feel genuinely special.
02 -
  • Don't skip blanching the asparagus tips separately—if they cook in the broth, they turn into mush and you lose that elegant garnish that makes this soup feel special.
  • The lemon juice at the very end is non-negotiable; without it, the soup tastes one-dimensional, but that bright squeeze suddenly wakes everything up.
03 -
  • If you're worried about the soup being too thin, remember that the potato releases starch as it cooks, so it will thicken naturally—resist the urge to add flour or cornstarch unless you really need it.
  • Make this soup a day ahead if you can; the flavors deepen overnight and it reheats beautifully (just gently warm it and add a splash of broth if it's gotten too thick).
Return