Description
Bright and creamy asparagus soup that highlights fresh asparagus with a touch of lemon, ensuring a restaurant-quality result without heavy cream.
Ingredients
Scale
- 500 g asparagus, woody ends removed
- 1 medium shallot (150 g), diced
- 240 g potato, diced
- 900 ml vegetable or chicken stock
- 2 tbsp olive oil or butter
- 60 ml heavy cream or crème fraîche (optional)
- 1 small lemon, zested and juiced
- Kosher salt and black pepper to taste
- Optional garnish: Herb oil, crème fraîche swirl, or crispy bacon bits
Instructions
- Trim and separate the asparagus. Cut tips off and save for garnish; slice the remaining stalks.
- Heat olive oil or butter in a pot over medium heat. Add shallot and cook until translucent, about 4–5 minutes.
- Add diced potato and asparagus stalk pieces to the pot. Pour in the stock and bring to a simmer, cooking until potato is tender, about 12–15 minutes.
- Blanch the reserved asparagus tips in salted boiling water for 20–30 seconds and shock in ice water.
- Blend the soup with an immersion blender until smooth. Stir in cream (if using), lemon zest, and juice. Season with salt and pepper.
- Serve in bowls topped with blanched asparagus tips and a drizzle of olive oil.
Notes
For a dairy-free option, substitute cream with unsweetened oat milk. This soup holds well in the refrigerator for 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg