Creamy Asparagus Soup Lemon (Printable)
Velvety asparagus soup brightened by lemon and dill offers a fresh, vibrant taste for light meals.
# What You Need:
→ Vegetables
01 - 2 lbs fresh asparagus, trimmed and cut into 1-inch pieces
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
→ Dairy
07 - 1/2 cup heavy cream or crème fraîche
→ Flavorings & Garnish
08 - 2 tbsp fresh dill, chopped
09 - 1 lemon, zested and juiced
10 - 2 tbsp olive oil or unsalted butter
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 additional minute until fragrant.
02 - Add diced potato and asparagus pieces, reserving a few tips for garnish if desired. Sauté for 3–4 minutes to develop flavor.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes until vegetables are completely tender.
04 - Remove from heat. Use an immersion blender to purée until completely smooth, or transfer in batches to a countertop blender.
05 - Stir in milk, heavy cream, chopped dill, lemon zest, and 2 tbsp lemon juice. Season generously with salt and black pepper. Gently reheat if needed without boiling.
06 - Taste and adjust seasoning or add more lemon juice as desired to balance flavors.
07 - Ladle soup into bowls. Garnish with reserved asparagus tips, extra fresh dill, and a swirl of cream if desired.
# Expert Suggestions:
01 -
- It transforms simple spring vegetables into something that feels like a restaurant starter but comes together in under an hour
- The texture is incredibly luxurious without needing fancy techniques or hard to find ingredients
02 -
- Blending hot soup requires caution because steam can build up pressure in a blender, so either use an immersion blender or vent your regular blender frequently
- Adding acid at the end rather than during cooking preserves the bright lemon flavor that would otherwise cook off and become muted
03 -
- Trim your asparagus by bending each stalk until it snaps naturally, which removes exactly the right amount of woody stem
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge