Asparagus Soup (Printable)

Light and elegant soup featuring fresh spring asparagus with creamy finish

# What You'll Need:

→ Vegetables

01 - 17.6 oz fresh green asparagus, trimmed and cut into 0.75 inch pieces (reserve tips separately)
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 - 4.25 cups vegetable broth (gluten-free if needed)
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 (optional)
10 - 1 tablespoon fresh lemon juice

→ Garnish

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

# Directions:

01 - In a large saucepan, melt the butter over medium heat. Add the onion, leek, and potato, then sauté for 4–5 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 all vegetables are tender.
04 - Meanwhile, blanch the reserved asparagus tips in boiling salted water for 1–2 minutes until just tender. Drain and set aside for garnish.
05 - Using an immersion blender (or in batches in a countertop blender), puree 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.

# Expert Tips:

01 -
  • The balance of delicate asparagus flavor with rich creaminess creates a soup that feels luxurious while still tasting like spring sunshine.
  • Its wonderfully versatile, perfect for everything from a simple lunch with crusty bread to an elegant dinner party starter.
02 -
  • Dont discard those woody asparagus ends completely, simmer them in your broth for 10 minutes first, then strain them out before adding the broth to your soup for even more intense asparagus flavor.
  • The soup will taste even better the next day after the flavors have had time to meld overnight in the refrigerator.
03 -
  • The order of additions matters, give the onions, leeks and potatoes a head start before adding the asparagus to ensure nothing overcooks.
  • For the silkiest texture, pass the blended soup through a fine-mesh sieve before adding the cream, an extra step that elevates this soup to restaurant quality.
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