Silky Spring Asparagus Soup with Lemon and Chives
Asparagus Soup
A light, velvety soup celebrating fresh spring asparagus with a bright hint of lemon and cream.
Nutrition (per serving)
There is nothing quite like the arrival of spring, and for me, that means one thing: fresh, tender asparagus. This soup is a love letter to that vibrant green vegetable, capturing its earthy sweetness in a texture that is as smooth as silk. It is light enough for a sunny lunch but elegant enough to serve as a sophisticated starter at your next dinner party, bringing a splash of color to the table.
The secret to this recipe lies in the balance between the rich heavy cream and the bright acidity of fresh lemon juice. By reserving the tips for a quick blanching, you add a lovely textural contrast and a professional touch to your presentation that really makes the dish pop. Every spoonful feels like a warm, refreshing hug from the garden, especially when finished with a generous sprinkle of fresh chives and a crack of black pepper.
Ingredients
- Fresh asparagus:1.5 lb
- Unsalted butter:2 tbsp
- Yellow onion, chopped:1 piece
- Garlic, minced:2 cloves
- Vegetable broth:4 cups
- Heavy cream:1/2 cup
- Fresh lemon juice:1 tbsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Fresh chives, chopped:2 tbsp
Instructions
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Trim the woody ends off the asparagus and discard. Cut off the top 2 inches of the tips and set them aside. Chop the remaining stalks into 1-inch pieces.
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In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes.
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Add the garlic and chopped asparagus stalks to the pot. Season with salt and pepper, and sauté for 3 minutes until the garlic is fragrant.
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Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 12-15 minutes or until the asparagus stalks are very tender.
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While the soup simmers, bring a small pot of water to a boil. Blanch the reserved asparagus tips for 2 minutes, then immediately plunge them into ice water to preserve their bright green color. Drain and set aside.
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Use an immersion blender to puree the soup until completely smooth. If you prefer an extra silky texture, pour the pureed soup through a fine-mesh sieve.
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Stir in the heavy cream and lemon juice. Heat through gently on low heat, but do not let it boil.
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Taste and adjust the salt and pepper if needed. Ladle the soup into bowls and garnish with the blanched asparagus tips and chopped chives.
Tips & Notes
- For an even richer flavor, use chicken broth instead of vegetable broth if you aren't keeping it vegetarian.
- If you don't have an immersion blender, you can use a standard blender; just be sure to work in small batches and leave the lid slightly cracked to allow steam to escape.
- Always add the lemon juice right at the end to keep the flavor bright and prevent the cream from curdling.
