Creamy Asparagus Lemon Soup (Printable Version)

Velvety asparagus blended with lemon and crème fraîche for a fresh, elegant springtime dish.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and cut into ¾-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 - ½ cup heavy cream
08 - 2 tbsp crème fraîche, plus additional for garnish

→ Flavorings

09 - 2 tbsp unsalted butter
10 - 1 tbsp olive oil
11 - Zest and juice of 1 lemon
12 - ½ tsp fine sea salt, or to taste
13 - ¼ tsp freshly ground black pepper
14 - Fresh chives or dill, finely chopped, for garnish (optional)

# Directions:

01 - Heat butter and olive oil in a large saucepan over medium heat. Add leek, shallot, and garlic; cook for 3 to 4 minutes until softened without browning.
02 - Stir in diced potato and asparagus pieces, reserving a few tips for garnish. Cook for 2 minutes, stirring gently.
03 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 to 18 minutes until vegetables are tender.
04 - Stir in heavy cream, remove from heat, and let the mixture cool slightly.
05 - Purée the soup using an immersion blender or in batches with a countertop blender until velvety smooth.
06 - Mix in lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
07 - Ladle into bowls, swirl in ½ tbsp crème fraîche per serving, and garnish with reserved asparagus tips and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day perfecting it.
  • The lemon cuts through the cream in just the right way, so nothing feels heavy or boring.
  • You can make it on a Tuesday night or serve it to guests without any stress.
02 -
  • Don't skip the lemon juice—it's the difference between forgettable and luminous, and you only need one.
  • If your soup seems too thick, thin it with a splash of broth or water rather than adding more cream, which mutes the fresh flavor.
03 -
  • Reserve a few asparagus tips before blending and blanch them separately for 2 minutes, then shock them in ice water for that perfect bright-green garnish.
  • If you blend hot soup in a countertop blender without venting the lid slightly, the heat creates pressure and you'll have soup on your ceiling—a lesson learned once is learned forever.

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