Creamy Asparagus Soup with Lemon (Printable)
Velvety asparagus blended with bright lemon and rich crème fraîche for a perfect spring starter.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
02 - 1 medium yellow onion, chopped
03 - 1 medium leek (white and light green parts), cleaned and sliced
04 - 2 cloves garlic, minced
05 - 1 medium Yukon Gold potato, peeled and diced
→ Liquids
06 - 4 cups low-sodium vegetable broth
07 - 1 cup water
→ Dairy
08 - 2 tablespoons unsalted butter
09 - ½ cup crème fraîche, plus extra for serving
→ Flavorings
10 - 1 tablespoon fresh lemon juice, plus extra to taste
11 - 1 teaspoon grated lemon zest
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Fresh chives or dill, finely chopped (optional)
14 - Extra crème fraîche
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped onion, sliced leek, and minced garlic. Cook, stirring frequently, until softened and fragrant, approximately 5 minutes.
02 - Incorporate diced potato and asparagus pieces, reserving a few asparagus tips for garnish if desired. Sauté for 2 to 3 minutes, stirring occasionally to combine flavors.
03 - Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce heat to a gentle simmer and cook uncovered for 15 to 20 minutes, until all vegetables are tender.
04 - Remove pot from heat. Using an immersion blender or standing blender in batches, purée the soup until smooth and velvety.
05 - Stir in the crème fraîche, lemon juice, and lemon zest. Season with salt and freshly ground black pepper to taste. Rewarm gently if necessary, avoiding boiling after adding crème fraîche.
06 - Taste and modify seasoning or lemon juice if desired for optimal balance.
07 - Ladle soup into bowls and garnish with a swirl of crème fraîche, reserved asparagus tips, and chopped fresh chives or dill if using. Serve hot.
# Expert Tips:
01 -
- It tastes restaurant-quality but takes less than an hour from raw vegetables to your bowl.
- Lemon and crème fraîche transform simple spring vegetables into something that tastes luxurious without pretension.
- Works hot or chilled, so one batch stretches across different moods and seasons.
02 -
- Don't blend crème fraîche into the hot soup before tasting; add it at the end so you can control the richness and not waste it if the seasoning needs adjustment.
- Lemon is the whole game here—tasting as you adjust makes the difference between soup that tastes flat and soup that tastes like spring.
03 -
- Buy asparagus with bright green spears and tight tips; the moment they start to look wrinkled, they're past their prime.
- An immersion blender makes this foolproof, but if you only have a stand blender, let the soup cool slightly before blending so you don't burn yourself on steam.