Creamy Asparagus Soup Lemon (Print version)

Velvety soup featuring fresh asparagus and a touch of lemon, ideal for light, elegant meals.

# What you need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato, peeled and diced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1 cup whole milk or heavy cream
07 - 2 tablespoons fresh lemon juice

→ Fats & Seasonings

08 - 2 tablespoons unsalted butter
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Lemon zest for serving

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook 3 to 4 minutes until softened but not browned.
02 - Incorporate minced garlic and cook 1 minute until fragrant.
03 - Stir in diced potato and asparagus pieces (reserve a few tips for garnish). Cook 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 to 18 minutes until vegetables are tender.
05 - Remove pot from heat and puree soup with an immersion blender or in batches using a regular blender until smooth and creamy.
06 - Stir in milk or cream, fresh lemon juice, salt, pepper, and nutmeg if using. Warm gently over low heat without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls. Garnish with reserved asparagus tips, chopped herbs, and a sprinkle of lemon zest. Serve with lemon wedges if desired.

# Expert advice:

01 -
  • It tastes like spring in a bowl, light but satisfying enough to feel like a real meal.
  • The texture is ridiculously silky, especially if you blend it long enough to erase every fiber.
  • Lemon keeps it from feeling heavy, even with cream stirred in at the end.
02 -
  • Dont skip the potato, I tried making this without it once and the soup separated into a watery mess.
  • Blend longer than you think you need to, those asparagus fibers will hide until you take your first spoonful.
  • Add the lemon juice after blending, not before, or the acidity can make the soup look grainy.
03 -
  • Reserve a handful of asparagus tips before blending and blanch them separately for one minute in boiling water, they make the bowls look beautiful.
  • If the soup tastes flat, add lemon zest along with the juice, the oils in the zest wake everything up.
  • For extra richness, swirl in a tablespoon of cold butter or cream right before serving, it makes the surface glossy and luxurious.

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