Creamy Asparagus Soup (Printable)

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

# What You'll 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, 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, and sauté for 4 to 5 minutes until softened but not browned.
02 - Add the asparagus stalks, reserving the tips for later, 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 to 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 Advice:

01 -
  • It tastes like spring in a bowl, delicate enough for company but simple enough for a Tuesday lunch.
  • The whole thing comes together in less than an hour, leaving your kitchen smelling incredible without the stress.
  • Cream melts into the puree like a secret, making it feel indulgent while the asparagus keeps it light and fresh.
02 -
  • Don't skip blanching those asparagus tips separately—they stay tender and bright instead of turning to mush in the simmering broth.
  • The lemon juice isn't optional; it's the difference between a good soup and one that tastes like bottled spring.
03 -
  • Save your asparagus trimmings and freeze them for broth-making later; they're liquid gold for vegetable stock.
  • If your soup breaks or looks curdled after adding cream, whisk in an ice cube or two and it usually comes back together beautifully.
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