I crafted a Lemon Asparagus Soup that marries velvety cream with a bright touch of lemon, turning simple asparagus into an unexpectedly elegant dish.

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I never expected a simple bowl to make asparagus taste almost glamorous, but this Easy Cream Of Asparagus Soup does it. Bright, surprising, and a little stubborn, it hits that sweet spot between restaurant polish and weeknight realness.

I use fresh asparagus and finish it with heavy cream so the texture is silky without getting heavy. Folks sometimes call it Lemon Asparagus Soup or just Cream Of Asparagus and both names tell part of the story, but there’s a single twist that makes you lean in and ask what it is.

It’s the kind of thing I keep making, just to see who can guess the secret.

Ingredients

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They pack fiber and vitamins A C K, plus bright green flavor
Sweet and savory can caramelize giving deep, slightly sweet backbone
Optional potato boosts creaminess and carbs makes soup more filling
Adds rich silky mouthfeel and calories it smooths vegetal edges
Bright acid cuts richness and adds citrus lift and fresh aroma
Fats carry flavor help saute and round out savory notes
Small garlic bits give warmth and depth not too sharp when cooked
Broth supplies backbone extra savory minerals and base saltiness

Ingredient Quantities

1 lb (450 g) fresh asparagus, woody ends trimmed and cut into 1 inch pieces

2 tbsp unsalted butter

1 tbsp olive oil

1 medium yellow onion, chopped

2 cloves garlic, smashed or minced

1 small Yukon Gold potato, peeled and diced (optional for extra creaminess)

4 cups (1 L) low sodium vegetable or chicken stock

1/2 to 3/4 cup heavy cream (120 to 180 ml)

1 tbsp fresh lemon juice and zest of 1/2 lemon

Kosher salt and freshly ground black pepper, to taste

2 tbsp chopped fresh chives or parsley for garnish (optional)

How to Make this

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1. Trim woody ends off the asparagus and cut into 1 inch pieces, but save a few tips if you want a pretty garnish later; peel and dice the Yukon Gold potato if using, chop the onion, mince or smash the garlic, zest half a lemon and squeeze out 1 tablespoon juice.

2. In a large pot heat 2 tbsp unsalted butter and 1 tbsp olive oil over medium heat until the butter foams, then add the chopped onion and a pinch of salt; sweat the onion about 5 minutes until soft and a bit translucent, don’t let it brown.

3. Add the garlic and cook 30 seconds until fragrant, then stir in the diced potato and the asparagus pieces (reserve tips if you saved them), toss to coat for a minute.

4. Pour in 4 cups low sodium vegetable or chicken stock, bring to a simmer, cover and cook 10 to 12 minutes until the potato and asparagus are very tender; if you reserved asparagus tips, add them for the last 2 minutes so they stay bright and slightly crisp.

5. Remove the pot from the heat. Use an immersion blender to puree the soup until velvety smooth, or carefully transfer in batches to a blender, venting the lid so the steam can escape to avoid splatters.

6. Return the blended soup to low heat, stir in 1/2 to 3/4 cup heavy cream depending on how rich you want it, add the 1 tbsp fresh lemon juice and the lemon zest, then warm gently — do not boil the soup once the cream is added or it can separate.

7. Taste and season with kosher salt and freshly ground black pepper, adjust lemon or cream for brightness and texture; if it’s too thick add a splash more stock, too thin simmer a few minutes uncovered.

8. If you blanched asparagus tips, drop them in now to heat through. Ladle soup into bowls, sprinkle 2 tbsp chopped fresh chives or parsley on top, and finish with a tiny extra grind of pepper or a drizzle of cream if you like.

9. Leftovers keep well refrigerated for 3 days, reheat gently over low heat and stir so the cream doesn’t break; you can also freeze without the cream and add fresh cream when reheating for best texture.

Equipment Needed

1. Cutting board, sturdy
2. Chef knife (sharp)
3. Vegetable peeler (for the potato)
4. Measuring cups and spoons
5. Large heavy pot with lid
6. Wooden spoon or heatproof spatula
7. Immersion blender, or a regular blender (vent the lid)
8. Ladle and bowls for serving

FAQ

Q: Can I use frozen asparagus? A: Yes, frozen works in a pinch. Thaw and drain it a bit before adding, and expect a slightly softer texture and milder flavor.

Q: Is the potato necessary? A: No, its optional. The potato adds body and thickness, but the soup will still be creamy with just heavy cream and a good puree.

Q: How can I make this dairy free? A: Swap the butter for oil, use full fat coconut milk or an unsweetened oat cream instead of heavy cream, and taste for seasoning as coconut can change the flavor profile.

Q: Can I use milk instead of heavy cream? A: You can, but use whole milk for best results and add it at the end off the heat to prevent curdling. The soup will be less rich.

Q: How do I get a smoother soup if my blender leaves it gritty? A: Blend longer and strain through a fine mesh sieve if you want ultra smooth texture. Also peel the potato well and cook until very tender before blending.

Q: What's the best way to reheat leftovers? A: Gently warm on the stove over low heat, stirring occasionally. If the soup feels too thick after chilling, thin with a splash of stock or cream and adjust seasoning.

Easy Cream Of Asparagus Soup Recipe Substitutions and Variations

Asparagus: swap with 1 lb frozen asparagus (thawed) or 1 lb broccoli florets; cook a little longer, flavor shifts but it’s still really good
Heavy cream: use 1/2 to 3/4 cup half and half for a lighter finish, or 1/2 cup whole milk plus 2 tbsp melted butter to mimic richness, or 1/2 to 3/4 cup full fat coconut milk for dairy free (will add a hint of coconut)
Stock: use low sodium chicken stock for a meatier note, or 4 cups water + 1-2 tsp bouillon paste or powder if thats what you got, mushroom stock gives extra umami
Yukon Gold potato: replace with 1 cup cauliflower florets for lower carbs, or 1/2 cup cooked cannellini beans for extra body and protein, or just skip it and add a bit more cream

Pro Tips

1. Blanch the reserved asparagus tips in boiling water for about 30 seconds then plunge them into ice water so they stay bright and a little crisp, drop them in at the end for a pretty contrast.

2. Cook the onion low and slow until it’s soft and sweet not brown, garlic only needs a quick stir or it will burn and make the soup bitter.

3. If you want ultra silky texture blend until totally smooth then push the soup through a fine mesh sieve or use a high speed blender, if its a bit grainy this usually fixes it.

4. Add the lemon juice and zest at the end after you stir in the cream, taste and adjust salt and acid, and if you’re freezing leftovers leave out the cream and add fresh cream when reheating so it doesnt break.

Easy Cream Of Asparagus Soup Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I crafted a Lemon Asparagus Soup that marries velvety cream with a bright touch of lemon, turning simple asparagus into an unexpectedly elegant dish.

Servings

servings

Calories

278

kcal

Equipment: 1. Cutting board, sturdy
2. Chef knife (sharp)
3. Vegetable peeler (for the potato)
4. Measuring cups and spoons
5. Large heavy pot with lid
6. Wooden spoon or heatproof spatula
7. Immersion blender, or a regular blender (vent the lid)
8. Ladle and bowls for serving

Ingredients

1 lb (450 g) fresh asparagus, woody ends trimmed and cut into 1 inch pieces
2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, smashed or minced
1 small Yukon Gold potato, peeled and diced (optional for extra creaminess)
4 cups (1 L) low sodium vegetable or chicken stock
1/2 to 3/4 cup heavy cream (120 to 180 ml)
1 tbsp fresh lemon juice and zest of 1/2 lemon
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh chives or parsley for garnish (optional)

Directions

Trim woody ends off the asparagus and cut into 1 inch pieces, but save a few tips if you want a pretty garnish later; peel and dice the Yukon Gold potato if using, chop the onion, mince or smash the garlic, zest half a lemon and squeeze out 1 tablespoon juice.
In a large pot heat 2 tbsp unsalted butter and 1 tbsp olive oil over medium heat until the butter foams, then add the chopped onion and a pinch of salt; sweat the onion about 5 minutes until soft and a bit translucent, don't let it brown.
Add the garlic and cook 30 seconds until fragrant, then stir in the diced potato and the asparagus pieces (reserve tips if you saved them), toss to coat for a minute.
Pour in 4 cups low sodium vegetable or chicken stock, bring to a simmer, cover and cook 10 to 12 minutes until the potato and asparagus are very tender; if you reserved asparagus tips, add them for the last 2 minutes so they stay bright and slightly crisp.
Remove the pot from the heat. Use an immersion blender to puree the soup until velvety smooth, or carefully transfer in batches to a blender, venting the lid so the steam can escape to avoid splatters.
Return the blended soup to low heat, stir in 1/2 to 3/4 cup heavy cream depending on how rich you want it, add the 1 tbsp fresh lemon juice and the lemon zest, then warm gently — do not boil the soup once the cream is added or it can separate.
Taste and season with kosher salt and freshly ground black pepper, adjust lemon or cream for brightness and texture; if it's too thick add a splash more stock, too thin simmer a few minutes uncovered.
If you blanched asparagus tips, drop them in now to heat through. Ladle soup into bowls, sprinkle 2 tbsp chopped fresh chives or parsley on top, and finish with a tiny extra grind of pepper or a drizzle of cream if you like.
Leftovers keep well refrigerated for 3 days, reheat gently over low heat and stir so the cream doesn't break; you can also freeze without the cream and add fresh cream when reheating for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.