I’m sharing my Lemon Asparagus Soup, made with heavy cream and a bright touch of lemon, and there’s one small technique I use that you won’t expect.

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I love bright vegetable soups, and this Easy Cream Of Asparagus Soup surprised me. Fresh asparagus and a splash of heavy cream make it velvet smooth but not blah.

Think Lemon Asparagus Soup vibes with just enough tang to wake you up. It leans into that Cream Of Asparagus Soup With Half And Half feel without getting pretentious, yet it still has a bold punch.

I wont lie I screwed up the first time and overcooked the stalks, but once you get the timing it sings. It’s simple but interesting, makes you wanna keep tasting to figure out why it works.

Ingredients

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Asparagus: grassy tender tips, good fiber, vitamins A and K, light vegetal sweetness
Yukon Gold potato: gives body and creaminess, mostly starch, adds subtle earthy flavor
Heavy cream: rich fat for silky texture, boosts calories and satiety, mild sweetness
Onion: savory backbone provides natural sugars for balance brings a mellow depth
Garlic: punchy umami, tiny protein and fiber, brightens flavor without adding sweetness
Lemon juice: adds bright acidity, lifts flavors, low calorie, gives a subtle tang
Butter and olive oil: help cook and flavor, add fat for mouthfeel and richness
Chives: fresh herbal finish, tiny vitamins, low calorie, adds oniony brightness

Ingredient Quantities

1 lb asparagus, trimmed, tips reserved (about 450 g)

2 tbsp unsalted butter

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

1 medium Yukon Gold potato, peeled (about 6 oz)

4 cups low sodium chicken or vegetable stock (950 ml)

1/2 cup heavy cream (120 ml)

1 tbsp fresh lemon juice

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp fresh chives or parsley chopped

How to Make this

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1. Trim asparagus, snap off woody ends and chop the stalks; set aside the tender tips for garnish.

2. In a large pot over medium heat melt 2 tbsp unsalted butter with 1 tbsp olive oil, add 1 chopped yellow onion and sauté until soft and translucent about 5-7 minutes.

3. Add 2 minced garlic cloves and cook 30-60 seconds until fragrant, then add the peeled and diced Yukon Gold potato and the chopped asparagus stalks, stir to coat.

4. Pour in 4 cups low sodium chicken or vegetable stock, bring to a simmer and cook until the potato and asparagus stalks are very tender about 12-15 minutes.

5. Purée the soup until smooth using an immersion blender or working in batches in a countertop blender (careful with hot liquid). For extra silky texture, press through a fine mesh sieve.

6. Return the puréed soup to low heat and stir in 1/2 cup heavy cream and 1 tbsp fresh lemon juice, warm gently but do not boil so the cream doesn’t separate.

7. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust seasoning or lemon as needed.

8. While soup warms, cook the reserved asparagus tips: either blanch in boiling salted water 1-2 minutes then shock in ice water, or sauté quickly in a little butter until bright and tender; don’t overcook them.

9. Ladle the soup into bowls, top with the asparagus tips and sprinkle 2 tbsp chopped fresh chives or parsley over each bowl; you can drizzle a little extra cream if you want it richer.

10. If soup is too thick thin with a splash more stock or water, reheat gently when serving, and store leftovers in the fridge up to 3 days or freeze for longer.

Equipment Needed

1. Large heavy bottomed pot (4 to 6 qt) for sautéing the onion and simmering the soup
2. Sharp chef’s knife for trimming asparagus and chopping onion and potato
3. Cutting board (preferably a sturdy one you can wash easily)
4. Measuring cups and spoons for stock, cream, butter and seasonings
5. Immersion blender or countertop blender (use caution with hot liquid)
6. Fine mesh sieve and a rubber spatula to press the soup for extra silky texture
7. Ladle for serving and a soup bowls or heatproof containers
8. Small skillet or saucepan plus a bowl with ice water for blanching or quickly sautéing the asparagus tips

FAQ

Q: Can I make this soup vegetarian or vegan? A: Yes. Use vegetable stock instead of chicken stock. For vegetarian keep the butter and cream. For vegan swap butter for extra olive oil and heavy cream for canned coconut milk or cashew cream, but coconut will add a slight coconut taste.

Q: Can I use frozen asparagus? A: Totally. Thaw and drain it first and cut if needed. Frozen spears are softer so cut down the simmer time a few minutes and save any nicer tips to stir in at the end if you want texture.

Q: How do I store and reheat leftovers? A: Fridge up to 3 to 4 days in an airtight container. Freeze up to 2 months but leave out the cream if you can and add it after thawing for better texture. Reheat gently over low heat, stir in cream near the end and don't boil it hard or the cream can split.

Q: I want it thicker or thinner, what should I do? A: For thicker add another small potato, simmer longer to reduce, or stir in a 1 teaspoon cornstarch mixed with cold water and simmer until it thickens. To thin, add a little hot stock until you reach the texture you like.

Q: Can I skip the potato? A: You can, but the potato gives body and creaminess. If you skip it, use more cream, add a small cauliflower floret when cooking and blend, or add a handful of cooked white beans to get the same silky mouthfeel.

Q: How do I keep the soup bright green and fresh tasting? A: Don't overcook the asparagus, and reserve and briefly blanch the tips in boiling water then plunge into ice water so they stay green. Add the lemon juice at the end to brighten flavors and taste for salt at the finish.

Easy Cream Of Asparagus Soup Recipe Substitutions and Variations

Asparagus (1 lb): broccoli florets, shelled peas, or trimmed green beans — use same weight, adjust simmering time since broccoli/peas cook faster.
Butter + olive oil: all olive oil, ghee, or 100% unsalted butter — ghee gives a nutty depth, olive oil keeps it lighter.
Yukon Gold potato: cauliflower florets (for lower carbs), russet potato (if you want fluffier body), or 1/2 cup instant mashed potato flakes to thicken quickly.
Heavy cream (1/2 cup): half and half + 1 tbsp melted butter, full fat coconut milk for dairy free, or plain Greek yogurt stirred in off the heat (adds tang, might thin the soup slightly).