Creamy Asparagus Lemon Soup (Printable Version)

A smooth blend of tender asparagus, cream, and lemon with subtle seasoning and fresh herbs.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
02 - 1 medium yellow onion, chopped
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 heavy cream

→ Seasonings

07 - 2 tbsp olive oil or unsalted butter
08 - 1/2 tsp salt, plus more to taste
09 - 1/4 tsp freshly ground black pepper
10 - Zest of 1 lemon
11 - 2 tbsp freshly squeezed lemon juice
12 - Fresh chives or dill, for garnish (optional)

# How to Make It:

01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced potato and asparagus pieces to the pot. Sauté for 3-4 minutes to develop flavor.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes until vegetables are very tender.
05 - Remove from heat. Using an immersion blender, puree until completely smooth and velvety. Alternatively, transfer to a countertop blender in batches.
06 - Return soup to low heat. Stir in heavy cream, lemon zest, and lemon juice. Heat gently without boiling to prevent curdling.
07 - Taste and adjust seasoning with additional salt and black pepper as needed. Ladle into bowls and garnish with fresh chives or dill.

# Expert Advice:

01 -
  • The bright lemon cuts through the richness in the most surprising way
  • It comes together in under an hour but tastes like you spent all day
  • The texture is impossibly smooth without any fancy techniques
02 -
  • Over-blending can make potato-based soups gummy, so stop once smooth
  • Adding cream while boiling causes it to separate and look curdled
  • The soup continues thickening as it sits, so plan accordingly
03 -
  • Work quickly from pot to blender to preserve the vibrant green color
  • The lemon zest matters more than you think, don't skip it

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