Fresh Green Asparagus Soup (Printable)

Light, elegant soup featuring fresh spring asparagus with silky cream finish.

# Components:

→ Vegetables

01 - 17.6 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 cups vegetable broth
06 - 5 fl oz heavy cream

→ Seasonings

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

→ Garnish

11 - Reserved asparagus tips, blanched
12 - Fresh chives or parsley, chopped

# Method:

01 - In a large saucepan, melt butter over medium heat. Add onion, leek, and potato, then sauté for 4 to 5 minutes until softened but not browned.
02 - Add asparagus stalks (reserving tips) and continue cooking for 2 minutes.
03 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
04 - Meanwhile, blanch 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 cream and bring soup back to a gentle simmer. Season with salt, pepper, and nutmeg. Add lemon juice to brighten the flavor.
07 - Ladle soup into bowls and garnish with asparagus tips and fresh herbs.

# Expert Advice:

01 -
  • It's ready in 40 minutes flat, which means you can impress people on a weeknight without the stress.
  • The flavor is pure and delicate, letting fresh asparagus shine without heavy ingredients overpowering it.
  • It freezes beautifully (just add the cream after reheating), so you can make extra and have elegance waiting in your freezer.
02 -
  • Don't brown your vegetables at the start—keep the heat at medium and let them soften gently so the soup stays delicate and green-tasting instead of turning dull.
  • The lemon juice at the end is not optional; it's the difference between a soup that tastes flat and one that tastes like spring, so trust this step completely.
03 -
  • Buy asparagus that's firm and bright green with tightly closed tips—limp or woody spears will make the soup taste dull no matter what you do.
  • If your blender struggles with hot liquid, let the soup cool for a few minutes before pureeing, or blend in smaller batches to avoid accidents and preserve flavors.
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