Creamy Asparagus Soup (Print)

Fresh spring asparagus blended with cream and vegetables creates a silky, elegant soup ready in 40 minutes.

# Ingredients:

→ Vegetables

01 - 1 lb 2 oz fresh green asparagus, trimmed and cut into 3/4 inch pieces, tips reserved
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 small onion, chopped
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4 1/4 cups vegetable broth, gluten-free if needed
06 - 5 fl oz heavy cream

→ Seasonings

07 - 2 tbsp unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of nutmeg, optional
10 - 1 tbsp fresh lemon juice

→ Garnish

11 - Reserved asparagus tips, blanched
12 - Chopped fresh chives or parsley, optional

# Instructions:

01 - In a large saucepan, melt the butter over medium heat. Add the onion, leek, and potato, and sauté for 4 to 5 minutes until softened but not browned.
02 - Add the asparagus stalks, reserving the tips, and continue to cook for 2 minutes.
03 - Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes until the vegetables are tender.
04 - Meanwhile, blanch the reserved asparagus tips in boiling salted water for 1 to 2 minutes until just tender. Drain and set aside for garnish.
05 - Using an immersion blender, or in batches in a countertop blender, purée the soup until smooth.
06 - Stir in the cream and bring the soup back to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg if desired. Add lemon juice to brighten the flavor.
07 - Ladle the soup into bowls and garnish with the asparagus tips and fresh herbs.

# Pro Tips:

01 -
  • It comes together in under 40 minutes, which means you can serve something restaurant-quality on a weeknight without the stress.
  • The soup tastes lighter than it is, with just enough cream to make it feel indulgent without sitting heavy in your stomach.
  • Fresh asparagus tips float on top like little green jewels, turning an ordinary bowl of soup into something that feels special.
02 -
  • Don't skip blanching the asparagus tips separately; if they simmer in the broth with the stalks, they'll turn an unappealing grayish color and lose their delicate texture entirely.
  • Tasting and seasoning at the very end matters more than you'd think, because pureeing vegetables somehow mutes their flavors and what seemed seasoned enough before blending will taste flat afterward.
  • The lemon juice is not optional even though it says optional in some versions; it's what keeps this from tasting one-dimensional and reminds you why asparagus is special.
03 -
  • Reserve a few raw asparagus tips before cooking and shave them with a vegetable peeler to scatter on top instead of blanching them; this adds a crunchy, almost raw element that some people prefer to the softness of blanched tips.
  • If your soup breaks or looks separated after blending, don't panic; just whisk in a splash of cold broth or cream and it will come back together smoothly, a lesson I learned the hard way when my hand trembled and I added the cream all at once.
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