Creamy Asparagus Soup (Printable)

A smooth blend of asparagus, cream, and fresh herbs perfect for spring dining.

# What You'll Need:

→ Vegetables

01 - 1.1 lb fresh asparagus, trimmed and cut into 0.8 inch pieces
02 - 1 medium onion, finely chopped
03 - 1 medium leek, white and light green parts only, sliced
04 - 1 medium potato, peeled and diced
05 - 2 garlic cloves, minced

→ Liquids

06 - 3 1/8 cups vegetable stock (gluten-free if required)
07 - 2/3 cup heavy cream

→ Seasonings

08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil
10 - 1/4 tsp freshly ground black pepper
11 - 1/2 tsp sea salt, or to taste
12 - Pinch of grated nutmeg
13 - 1 tbsp fresh lemon juice

→ Garnish (optional)

14 - Chopped fresh chives or dill
15 - Reserved asparagus tips, blanched
16 - Extra drizzle of cream

# Directions:

01 - Heat butter and olive oil in a large pot over medium heat. Add onion, leek, and garlic; sauté until softened, about 5 minutes, avoiding browning.
02 - Incorporate diced potato and asparagus pieces (reserve a few tips for garnish). Cook, stirring occasionally, for 3 minutes.
03 - Pour in vegetable stock, bring to a boil, then lower heat to simmer for 15 to 18 minutes until vegetables are tender.
04 - Remove from heat and blend soup with an immersion blender or in batches using a countertop blender until smooth.
05 - Return puréed soup to low heat. Stir in heavy cream, salt, pepper, nutmeg, and lemon juice. Warm gently without boiling.
06 - Taste and modify seasoning as needed.
07 - Ladle hot soup into bowls and garnish with reserved asparagus tips, fresh herbs, and a swirl of cream if desired.

# Expert Advice:

01 -
  • It tastes like the first warm day of the year, bright and gentle all at once.
  • You can make it look fancy with almost no effort, just a swirl and a few herbs.
  • Leftovers somehow taste even better the next day, silkier and more rounded.
02 -
  • Dont let the soup boil after adding the cream or it can break and turn grainy.
  • If your asparagus is thick, peel the lower stems so they cook evenly and blend smoothly.
  • Taste before you serve, sometimes it needs just a pinch more salt or a squeeze more lemon to come alive.
03 -
  • Reserve a few asparagus tips before blending and blanch them separately for a gorgeous garnish that adds texture.
  • If the color dulls after blending, a handful of raw spinach blended in at the end brings back the vibrant green.
  • Make a double batch and freeze half in portions, it reheats like a dream and tastes like springtime even in winter.

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