Light Spring Asparagus Soup (Printable)

Light and elegant soup with fresh asparagus, finished with cream for a silky texture. Vegetarian and gluten-free.

# 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 tbsp unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of nutmeg, optional
10 - 1 tbsp fresh lemon juice

→ Garnish

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

# How to Make It:

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 for garnish, and cook 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 the soup back to a gentle simmer. Season with salt, pepper, and nutmeg if desired. Add lemon juice to brighten the flavor.
07 - Ladle the soup into bowls and garnish with asparagus tips and fresh herbs.

# Expert Advice:

01 -
  • It transforms just a handful of spring vegetables into something that feels restaurant-worthy without any fuss.
  • The cream makes it luxurious enough for guests, but it's light enough that you won't feel weighed down after a bowl.
  • You can have it on the table in under 45 minutes, which means weeknight dinners suddenly feel special.
02 -
  • Don't brown the onion, leek, and potato when you first sauté them, because even a little color will make your soup look gray instead of that beautiful pale green that makes people stop and look.
  • Blend the soup when the vegetables are fully tender, otherwise you'll end up with chunks instead of that smooth, velvety texture that makes it feel special.
03 -
  • Make extra and freeze it without the cream, then add fresh cream when you reheat it, so you always have spring in your freezer even in the depths of winter.
  • The lemon juice is non-negotiable because it's what keeps the soup from tasting flat and dull, so don't leave it out even if you think you might not like lemon.
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