Cream of Asparagus Soup with Lemon

Cream of Asparagus Soup with Lemon is a light yet luxurious soup that celebrates the fresh, green flavor of asparagus enhanced by the brightness of lemon. This classic-style soup blends tender asparagus with aromatic onions and garlic, then finishes with cream and fresh citrus for a silky, refreshing result.

The lemon lifts the natural earthiness of the asparagus, making the soup feel vibrant rather than heavy. Perfect for springtime meals but comforting enough for cooler days, this soup works beautifully as a starter for elegant dinners or as a nourishing light lunch paired with crusty bread.

Why I Love This Recipe

I love this recipe because it’s simple, elegant, and incredibly fresh-tasting. The asparagus flavor truly shines, and the lemon adds a clean, zesty finish that keeps the soup from feeling too rich. It’s easy enough for a weekday meal but refined enough for entertaining.

Why This Is a Must-Try Dish

• Highlights fresh, seasonal asparagus
• Creamy without being overly heavy
• Bright lemon flavor balances richness
• Quick and easy to prepare
• Perfect as a starter or light main

Recipe Overview

• Course: Soup / Appetizer
• Cuisine: European / American
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories (approx.): 220 kcal per serving

Ingredients

• 2 tbsp butter or olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1½ lbs (700 g) fresh asparagus, trimmed and cut into pieces
• 3 cups vegetable or chicken stock
• ½ cup heavy cream (or coconut cream for dairy-free)
• Zest of 1 lemon
• 1–2 tbsp fresh lemon juice (to taste)
• Salt and black pepper, to taste

Optional Garnishes

• Crème fraîche or yogurt
• Lemon slices
• Fresh herbs (chives, parsley, or dill)

Cooking Directions (Quick Method)

1. Sauté onion and garlic in butter.
2. Add asparagus and stock; simmer until tender.
3. Blend until smooth.
4. Stir in cream and lemon.
5. Season and serve warm.

Step-by-Step Preparation Method

1. Prepare Vegetables: Wash and trim the asparagus, cutting off woody ends and slicing the stalks into pieces.
2. Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
3. Add Garlic: Stir in garlic and cook for 30 seconds until fragrant.
4. Cook Asparagus: Add asparagus pieces and stock. Bring to a boil, then reduce heat and simmer for 12–15 minutes until asparagus is tender.
5. Blend Soup: Remove from heat and blend using an immersion blender or countertop blender until completely smooth.
6. Add Cream & Lemon: Return soup to low heat. Stir in cream, lemon zest, and lemon juice.
7. Season: Add salt and pepper to taste. Warm gently without boiling.
8. Serve: Ladle into bowls and garnish as desired.

How to Serve

Serve hot with crusty bread, garlic toast, or a light salad. For an elegant presentation, drizzle with cream and top with fresh herbs or a thin lemon slice.

Recipe Tips

• Don’t overcook asparagus to preserve color and flavor
• Blend thoroughly for ultra-smooth texture
• Add lemon gradually to control acidity
• Use warm stock to speed up cooking

Variations

1. Vegan Asparagus Lemon Soup

Use olive oil instead of butter and coconut cream instead of dairy cream.

2. Chunky Asparagus Soup

Blend only half the soup for a more rustic texture.

3. Cheesy Asparagus Soup

Add grated Parmesan or Gruyère after blending for extra richness.

4. Herb-Infused Version

Add fresh thyme or dill while simmering for layered flavor.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze without cream for up to 2 months; add cream after reheating.
• Reheating: Reheat gently on the stovetop; avoid boiling.

Special Equipment Needed

• Large soup pot
• Immersion blender or countertop blender
• Ladle

Conclusion

Cream of Asparagus Soup with Lemon is a beautifully balanced dish that combines creamy comfort with fresh, zesty brightness. Easy to make yet elegant on the table, it’s a wonderful way to enjoy asparagus at its best. Whether served as a refined starter or a light meal, this soup is sure to impress with its vibrant flavor and silky texture.

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Cream of Asparagus Soup with Lemon

Author: Anna Williams Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4 Calories: 220 kcal

Description

Cream of Asparagus Soup with Lemon is a light yet luxurious soup that celebrates the fresh, green flavor of asparagus enhanced by the brightness of lemon. This classic-style soup blends tender asparagus with aromatic onions and garlic, then finishes with cream and fresh citrus for a silky, refreshing result.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp butter or olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lbs ½ (700 g)
• 3 cups vegetable or chicken stock
• ½ cup heavy cream (or coconut cream for dairy-free)
• 1 of Zest lemon
• 1 tbsp 1–2 fresh lemon juice (to taste)
• Salt and black pepper, to taste

Optional Garnishes

• Crème fraîche or yogurt
• Lemon slices
• Fresh herbs (chives, parsley, or dill)

Instructions

1. Prepare Vegetables: Wash and trim the asparagus, cutting off woody ends and slicing the stalks into pieces.
2. Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
3. Add Garlic: Stir in garlic and cook for 30 seconds until fragrant.
4. Cook Asparagus: Add asparagus pieces and stock. Bring to a boil, then reduce heat and simmer for 12–15 minutes until asparagus is tender.
5. Blend Soup: Remove from heat and blend using an immersion blender or countertop blender until completely smooth.
6. Add Cream & Lemon: Return soup to low heat. Stir in cream, lemon zest, and lemon juice.
7. Season: Add salt and pepper to taste. Warm gently without boiling.
8. Serve: Ladle into bowls and garnish as desired.

Keywords: Cream of Asparagus Soup with Lemon