Fresh Asparagus Cream Soup (Printable Version)

Light soup with fresh asparagus, creamy finish, ready in 40 minutes

# What You Need:

→ 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 - Chopped fresh chives or parsley

# Directions:

01 - Melt butter in a large saucepan over medium heat. Add onion, leek, and potato, and sauté for 4 to 5 minutes until softened but not browned.
02 - Add asparagus stalks to the saucepan, reserving the 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 working in batches with 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 -
  • The heavy cream turns humble vegetables into a luxurious treat that feels fancy enough for a dinner party.
  • It captures that fleeting spring window when asparagus is at its peak sweetness and snap.
02 -
  • Forgetting to trim the woody ends of the asparagus will leave you with fibrous strings that even the best blender cannot fix.
  • Stirring in the lemon juice at the very end is crucial because cooking it too long can dull the vibrant green color.
03 -
  • Blanching the tips separately ensures they stay crisp and act as a beautiful textural contrast to the smooth soup.
  • If the soup feels too thick after blending just add a splash more broth until it reaches your preferred consistency.
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