Creamy Asparagus Soup with Lemon (Printable)

Velvety asparagus soup brightened with fresh lemon and enriched with crème fraîche.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
02 - 1 medium yellow onion, chopped
03 - 1 medium leek (white and light green parts), cleaned and sliced
04 - 2 cloves garlic, minced
05 - 1 medium Yukon Gold potato, peeled and diced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup water

→ Dairy

08 - 2 tbsp unsalted butter
09 - ½ cup crème fraîche, plus extra for serving

→ Flavorings

10 - 1 tbsp fresh lemon juice, plus extra to taste
11 - 1 tsp grated lemon zest
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - Fresh chives or dill, finely chopped (optional)
14 - Extra crème fraîche

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion, sliced leek, and minced garlic. Cook until softened and fragrant, approximately 5 minutes.
02 - Incorporate diced potato and asparagus pieces into the pot, reserving a few asparagus tips for garnish if desired. Cook for 2 to 3 minutes, stirring occasionally.
03 - Pour in vegetable broth and water. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes or until vegetables are very tender.
04 - Remove pot from heat and blend contents until smooth and creamy using an immersion blender or a stand blender in batches.
05 - Stir in crème fraîche, fresh lemon juice, and lemon zest. Season with salt and freshly ground black pepper. Rewarm gently if needed, ensuring the soup does not boil after adding crème fraîche.
06 - Taste the soup and adjust seasoning or lemon juice according to preference.
07 - Ladle soup into bowls and garnish with reserved asparagus tips, a swirl of extra crème fraîche, and finely chopped fresh chives or dill if desired.

# Expert Tips:

01 -
  • It tastes like spring in a bowl without any fussy technique or hours at the stove.
  • The crème fraîche trick makes it feel restaurant-quality while keeping your prep list short.
  • You can serve it hot or cold, so it works whether you're in the mood for warmth or something refreshing.
02 -
  • Don't skip cleaning the leek properly; slice it first, then fan out the layers under running water to get the hidden grit out, which I learned the hard way once.
  • If you add the crème fraîche while the soup is boiling, it can separate or look broken; let it cool just slightly or stir it in gently off the heat and then warm it through low, which is a texture lesson worth remembering.
  • Taste before you serve because asparagus varies so much in flavor depending on the season and where it came from; you might need more lemon or salt than you expect.
03 -
  • Use an immersion blender because it gives you the smoothest, most elegant texture and keeps you from having to transfer hot soup between pots.
  • Reserve those asparagus tips before you blend; they look beautiful on top and give you a textural moment in each spoonful.

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