Light and Elegant Cream Asparagus (Printable)

Silky smooth spring soup with fresh asparagus and cream, ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 lb 2 oz fresh green asparagus, trimmed and cut into 3/4 inch pieces, tips reserved
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
06 - 5 fl oz heavy cream

→ Seasonings

07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of nutmeg
10 - 1 tablespoon fresh lemon juice

→ Garnish

11 - Reserved asparagus tips, blanched
12 - Chopped fresh chives or parsley

# How-To Steps:

01 - Melt butter in a large saucepan over medium heat. Add onion, leek, and potato, sautéing for 4 to 5 minutes until softened but not browned.
02 - Add asparagus stalks to the pan, reserving tips for garnish, and cook for 2 minutes.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
04 - While soup simmers, blanch reserved asparagus tips in boiling salted water for 1 to 2 minutes until just tender. Drain and set aside.
05 - Using an immersion blender, purée the soup until smooth. Alternatively, blend in batches using a countertop blender.
06 - Stir in cream and bring soup back to a gentle simmer. Season with salt, pepper, and nutmeg. Add lemon juice to brighten the flavor.
07 - Ladle soup into bowls and garnish with blanched asparagus tips and fresh herbs.

# Top Tips:

01 -
  • The silky texture feels indulgent but the soup itself remains light enough that you can enjoy a generous bowl without feeling weighed down.
  • The subtle sweetness from the leeks and potato creates this incredible foundation that lets the asparagus flavor truly shine through.
02 -
  • The key to vibrant green soup is not overcooking the asparagus, so set a timer and resist the urge to simmer longer than 15 minutes.
  • Adding the lemon juice at the very end rather than during cooking preserves its brightness and prevents the cream from curdling.
03 -
  • Save those woody asparagus ends in a freezer bag for making vegetable stock later, extracting every bit of flavor from your purchase.
  • If you happen to have truffle oil in your pantry, a few drops drizzled on top just before serving creates an earthy elegance that transforms this simple soup into a restaurant-worthy first course.
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