Creamy Asparagus Soup Lemon Dill (Printable)

Velvety asparagus soup with fresh lemon and fragrant dill, perfect as a light starter.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato, peeled and diced

→ Liquids

05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk or unsweetened plant-based milk
07 - 2 tbsp heavy cream

→ Seasonings & Aromatics

08 - 2 tbsp unsalted butter
09 - 1/2 tsp sea salt, plus more to taste
10 - 1/4 tsp freshly ground black pepper
11 - 2 tbsp fresh dill, chopped, plus extra for garnish
12 - Zest of 1 lemon
13 - 1 tbsp fresh lemon juice

→ Garnish

14 - 1 tbsp extra virgin olive oil
15 - Crusty bread, for serving

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add chopped asparagus and diced potato to the pot. Sauté for 3–4 minutes to develop flavor.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until asparagus and potato are completely tender.
05 - Remove from heat. Stir in fresh dill, lemon zest, and lemon juice. Purée with an immersion blender until completely smooth and creamy.
06 - Return soup to low heat. Stir in milk and heavy cream, heating gently until warmed through. Season with additional salt and pepper to taste. Serve hot garnished with fresh dill and a drizzle of olive oil.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes but tastes like something from a nice restaurant
  • The potato trick makes it incredibly creamy without using heavy cream as the base
  • Lemon and dill transform ordinary asparagus into something bright and sophisticated
02 -
  • Do not skip the potato, it is what gives this soup body without making it a heavy cream soup
  • Hot soup expands wildly in blenders, so either use an immersion blender or let batches cool slightly before blending
  • The lemon goes in at the end because heat can make its fresh flavor taste cooked and dull
03 -
  • Reserve a few pretty asparagus tips before chopping, then blanch them separately for an elegant garnish
  • Use the woody ends you trim off to make a quick vegetable broth for even more asparagus flavor

Return