Creamy spring asparagus soup

A lighter and brighter creamy asparagus soup full of fresh spring flavors. This soup uses fresh asparagus, garlic, green onions, lemon, and just a small touch of cream.

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

 

When asparagus starts becoming available here in western New York, I'm always very happy. We try to grab it from roadside stands, farmers' markets, and family members who grow it to get as much as we can in its short season.

Generally, we like to have asparagus just simply roasted in the oven until fork tender with olive oil, salt, and pepper. It's perfect that way. But, occasionally I do use it to make something else and cream of asparagus soup is something I've always enjoyed.

For this soup, I only used a little half and half and I added garlic, fresh spring green onions, and lemon zest to really brighten it up. The asparagus makes the soup such a lovely and vibrant green color! It's perfect for spring!

We had this soup as a side dish with sandwiches and fruit salad. It's perfect for a weekend lunch. You can also make this a main dish with some crusty bread and a salad, if you prefer. 

 

If you find yourself with some extra asparagus, give this soup a try before the season is over. It's delicious with some freshly cracked black pepper on top.

Yield: 6 servings

Creamy Spring Asparagus Soup

ingredients:

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 3 green onions, thinly sliced, whites and light green parts only (you can add greens as a garnish)
• salt and freshly ground black pepper, to taste
• 3 cups chicken or vegetable broth or stock
• 2 lbs. asparagus, woody ends removed, and cut into about 1-inch pieces
• 3 strips lemon peel (use a vegetable peeler to get nice large strips)
  
• 1/4 cup half and half

instructions:

How to cook Creamy Spring Asparagus Soup

1. In a large soup pot, heat the butter over medium heat. Add the garlic and green onions. Cook, stirring often, until the scallions are starting to turn translucent. Add a good pinch of salt and a few grinds of black pepper. 
2. Stir in the broth, asparagus, and lemon peel. Let the mixture come to a boil. Reduce the heat to simmer, cover, and cook until the asparagus is tender, about 10 minutes.
3. When the asparagus is tender, remove the soup from the heat. Fish out the lemon peel pieces. Purée until smooth using an immersion blender, or in a blender in batches. Stir in the half and half.
4. Return to the heat and warm over low heat until the soup is hot. Season with salt and pepper as needed. Serve hot.

Created using The Recipes Generator

Give this soup a try before fresh asparagus season is over! Let me know in the comments below.

Don't forget to follow me on Instagram, Facebook, and Pinterest!

This post was originally published in 2019 and has been updated in 2023 to improve reader experience.

 

Check out these other soup recipes:

Silky Creamy Zucchini Soup

Turkey & Summer Vegetable Soup

Sweet Corn Chowder

Cabbage Roll Soup