This Creamy Asparagus Soup recipe is like spring in a bowl! It's smooth and luxurious, and bursting with the flavors of lemon and fresh chives. It's an easy spring recipe that's guaranteed to impress!
2tablespoonsunsalted buttersub with oil for vegan option
2largeleeksor 3 smaller leeks; white and light green parts only, halved and sliced into half moons
4clovesgarlicminced
4cupsvegetable stockadd more as necessary to reach your desired consistency
2tablespoonsfresh lemon juiceabout 1/2 lemon
1/2teaspoon kosher saltor to taste
1/4teaspoonfreshly ground black pepperor to taste
1/3cupheavy creamadd more as desired; sub with coconut milk for vegan option
Instructions
Cut and prep the asparagus
Remove the bottom rubber band from both bunches of asparagus, but leave the top one on. Snap off the woody bottom of one stalk of asparagus at its natural breaking point by holding it in the middle with one hand and snapping the bottom off with the other.
2 pounds asparagus
Keep the top rubber band on the bunch, then line up the stalk with the snapped bottom with the rest of the bunch. From there, cut the remaining bottoms off at the same point and discard.
Line up the tips and cut to remove, then set aside in a bowl. Cut the asparagus stalks into 1-2" pieces.
Prepare the asparagus soup
Fill a medium pot with water and bring to a boil over high heat. Add the asparagus tips and reduce the heat to medium. Cook for 2-3 minutes or until just tender. Remove the asparagus tips from the pot with a slotted spoon and place in a bowl of ice water until cool, then drain well.
Heat the butter in a large soup pot or Dutch oven over medium heat. Add the leeks and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds more.
2 tablespoons unsalted butter, 2 large leeks, 4 cloves garlic
Add the vegetable stock and bring to a boil. Once boiling, add the chopped asparagus stalks and reduce the heat to medium. Continue to cook for about 8-10 minutes or until tender.
4 cups vegetable stock
Remove from heat and purée with an immersion blender or in a blender or food processor. Stir in the lemon juice, salt and pepper and heavy cream, and stir well to combine. Serve warm garnished with chopped fresh chives and the reserved asparagus tips and enjoy!
2 tablespoons fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/3 cup heavy cream
Notes
Pro tip: Choose the freshest asparagus possible for maximum flavor. The stalks should be firm and heavy with no wilting or discoloration.
I saved all of the asparagus tips for garnish, but only a few are really needed. Reserve as many as you like, and add the rest to the soup.
This asparagus soup is creamy and luxurious even without any cream, so feel free to omit it to make it. The butter may substituted with oil and the cream may be subbed with coconut milk to make this recipe vegan and dairy-free.
This recipe keeps for up to 5 days in the refrigerator, or freeze for up to 3 months.