Light Spring Asparagus Soup (Printable Version)

Light spring asparagus soup with cream, showcasing delicate flavors. Vegetarian and gluten-free option.

# Ingredient List:

→ Vegetables

01 - 1 lb 2 oz fresh green asparagus, trimmed and cut into 3/4 inch pieces, tips reserved 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 cups vegetable broth, preferably gluten-free
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 Steps:

01 - In a large saucepan, melt the butter over medium heat. Add the onion, leek, and potato, and 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 the 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, purée 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 springtime in a bowl without pretending to be complicated.
  • The texture is impossibly silky, and nobody needs to know how little effort got you there.
  • You'll have lunch ready in under an hour, which feels like cheating when something tastes this elegant.
02 -
  • Don't overcook the asparagus tips when you blanch them—two minutes is generous, and one minute forty-five seconds is often just right.
  • The potato is doing more than just sitting there; it's creating creaminess without needing extra cream, so don't skip it even if you think you don't like potatoes in soup.
03 -
  • Buy asparagus at the farmer's market if you can—it'll be fresher, and the whole soup tastes like you're a little bit closer to spring.
  • Save that blanching water for your next pot of tea or to water delicate plants; it's liquid gold at that point.
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