Lemon Asparagus Soup
Bright, creamy, and full of vibrant flavors, Lemon Asparagus Soup is the perfect way to celebrate the freshness of spring. This velvety soup blends tender asparagus, zesty lemon, and a touch of rich heavy cream for a dish that's as comforting as it is refreshing. Sautéed onions and garlic lend a savory base, while the zing of lemon zest and juice elevates each spoonful with a crisp, citrusy finish. Ready in just 40 minutes, this easy, one-pot recipe is ideal for busy weeknights or elegant dinners alike. Garnish with fresh parsley or chives and serve it with crusty bread for a simple yet sophisticated meal. Perfectly balanced in flavor and texture, this Lemon Asparagus Soup is a delightful way to add a touch of springtime sunshine to your table.
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Recipe Information
Ingredients
- 1 lb asparagus
- 2 tbsp unsalted butter
- 1 medium, diced yellow onion
- 3 cloves minced garlic
- 4 cups chicken or vegetable broth
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley or chives (optional for garnish)
Instructions
Rinse the asparagus thoroughly and trim the woody ends. Cut the asparagus into 1-inch pieces, setting aside the tips for garnish (optional).
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Add the asparagus pieces (excluding the reserved tips) to the pot and sauté for 3 minutes until slightly softened.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the asparagus is tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, puree the soup in batches using a countertop blender, then return it to the pot.
Stir in the lemon zest, lemon juice, and heavy cream. Season with salt and black pepper, adjusting to taste. Simmer the soup gently for an additional 5 minutes to blend the flavors.
If desired, blanch the reserved asparagus tips in boiling water for 1-2 minutes, then add them as a garnish to the soup.
Ladle the soup into bowls and garnish with fresh parsley or chives for a pop of color and flavor.
Serve warm with crusty bread or a light salad on the side.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
