Creamy Asparagus Soup Lemon Dill (Printable Version)

Velvety, bright soup with fresh asparagus, lemon zest, and fragrant dill—ideal for spring lunches and light starters.

# What You Need:

→ Vegetables

01 - 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
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

→ Dairy

07 - 1/2 cup heavy cream or crème fraîche

→ Flavorings & Garnish

08 - 2 tablespoons fresh dill, chopped
09 - 1 lemon, zested and juiced
10 - 2 tablespoons olive oil or unsalted butter
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 additional minute until fragrant.
02 - Add diced potato and asparagus pieces, reserving a few tips for garnish. Sauté for 3-4 minutes to develop flavor.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes until vegetables are very tender.
04 - Remove from heat. Use an immersion blender or transfer to a countertop blender in batches to purée until completely smooth.
05 - Stir in milk, heavy cream, dill, lemon zest, and 2 tablespoons lemon juice. Season generously with salt and black pepper. Gently reheat if needed without boiling.
06 - Taste and adjust seasoning or add more lemon juice as desired to achieve balance.
07 - Ladle soup into bowls and garnish with reserved asparagus tips, extra dill, and a swirl of cream if desired.

# Expert Advice:

01 -
  • The lemon cuts through the cream in ways that make you sit up straighter
  • It comes together faster than you can set a proper table
  • Your friends will ask for seconds before even finishing their first bowl
02 -
  • Reserve some asparagus tips before cooking for the prettiest garnish
  • The potato is non negotiable for texture without using excessive cream
  • Lemon juice amount depends entirely on your asparagus sweetness
03 -
  • Use woody asparagus ends to make broth first, then strain them out
  • Add lemon juice at the very end to preserve its bright punch

Go Back