Asparagus Soup
Serves 4 to 6
This asparagus soup recipe is a perfect spring dinner or side dish! Made with fresh asparagus, peas, and leeks, it’s vibrant, nourishing, and flavorful. Add cream or skip it—it’s great both ways.
Ingredients
- 3 tablespoons unsalted butter
- 3 small-medium leeks, white and light green parts only, or 1 medium yellow onion, chopped
- 1¼ teaspoons sea salt
- Freshly ground black pepper
- 2 bunches asparagus, 2¼ pounds, trimmed and chopped
- 2 garlic cloves, grated
- 4 cups vegetable broth
- 2 fresh thyme sprigs, bundled
- 1 cup frozen peas
- 1½ tablespoons fresh lemon juice
- ¼ to ½ cup heavy cream, optional
For serving
- Heavy cream, for drizzling
- Sautéed asparagus tips
- Chopped fresh dill or chives
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, ¾ teaspoon of the salt, and several grinds of pepper and cook, stirring occasionally, for 8 to 10 minutes, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
- Add the asparagus, garlic, broth, and thyme and simmer for 20 minutes, or until the asparagus is tender. Add the peas and cook for 2 more minutes, or until heated through.
- Remove from the heat and allow to cool slightly. Remove the thyme, then transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the remaining ½ teaspoon salt, the lemon juice, and cream, if using. Season to taste.
- Portion into bowls and top with a drizzle of cream, sautéed asparagus tips, and fresh dill. Drizzle with olive oil, garnish with freshly ground black pepper, and serve.
Notes
Nutrition facts calculated for 1/4 recipe made with 1/4 cup cream. Sodium levels may vary depending on the brand of vegetable broth you use.