Creamy Asparagus Soup Lemon Dill (Printable Version)
A smooth asparagus dish with lemon zest and dill for a fresh, springtime flavor.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato, peeled and diced
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk or unsweetened plant-based milk
07 - 2 tbsp heavy cream
→ Seasonings & Aromatics
08 - 2 tbsp unsalted butter
09 - 1/2 tsp sea salt, plus more to taste
10 - 1/4 tsp freshly ground black pepper
11 - 2 tbsp fresh dill, chopped
12 - Zest of 1 lemon
13 - 1 tbsp fresh lemon juice
→ Garnish
14 - 1 tbsp extra virgin olive oil
15 - Crusty bread for serving
# Directions:
01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add chopped asparagus and diced potato to the pot. Sauté for 3–4 minutes to develop flavor.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until asparagus and potato are completely tender.
05 - Remove from heat. Stir in fresh dill, lemon zest, and lemon juice to infuse flavors.
06 - Using an immersion blender, purée the soup until completely smooth and velvety. Alternatively, work in batches using a countertop blender.
07 - Return soup to low heat. Stir in milk and heavy cream, heating gently until warmed through. Season with additional salt and pepper to taste.
08 - Ladle hot soup into bowls. Garnish with reserved asparagus tips, extra fresh dill, and a drizzle of olive oil. Serve with crusty bread alongside.
# Expert Advice:
01 -
- Its the kind of soup that makes people ask whats in this after just one taste
- The potato trick gives it restaurant quality creaminess without needing gallons of heavy cream
02 -
- Dont skip the potato, its what makes this soup feel luxurious without using excessive cream
- Adding the lemon after cooking preserves its bright flavor that would fade if boiled
03 -
- Reserve the prettiest asparagus tips before cooking, blanch them separately, and float them on top for a restaurant presentation
- Room temperature ingredients blend more smoothly than cold ones when adding the milk