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asparagus soup recipe Verdant Purée With Lemon Cream
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This verdant purée with lemon cream is a silky, bright asparagus soup that transforms simple, fresh ingredients into a nourishing, elegant meal, perfect for health-conscious cooks.
Ingredients
- 1.5 lbs fresh asparagus, trimmed (approx. 680g) (or 0.75–1 lb (340-450g) frozen asparagus, added directly without thawing)
- 4 cups vegetable or chicken broth, good quality (approx. 960ml) (or plain water with 1 bouillon cube)
- 1 tbsp olive oil (15ml)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 0.5 cup heavy cream or half-and-half (approx. 120ml) (or full-fat coconut milk or homemade plant-based cashew cream for dairy-free)
- Juice of 0.5 lemon, plus wedges for serving
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot over medium heat until it gently shimmers. Add the chopped yellow onion and cook until softened and translucent, about 5 minutes, stirring occasionally. Stir in the minced garlic and cook for 1 minute more until its aroma is wonderfully fragrant.
- Simmer Asparagus: Add the trimmed asparagus and the vegetable or chicken broth to the pot. Bring the mixture to a gentle boil, then reduce heat to a low simmer. Cook until the asparagus is fork-tender and exhibits a vibrant green hue, about 10-15 minutes. (If the soup appears too thin, let it simmer uncovered for a few extra minutes to reduce slightly and concentrate the flavor.)
- Blend Until Smooth: Carefully transfer the hot soup to a heat-safe blender, filling only halfway at a time to prevent spills, and blend until completely silky smooth. Alternatively, use an immersion blender directly in the pot, whirring until no lumps or fibrous pieces remain.
- Finish and Serve: Return the puréed soup to the pot (if using a standard blender). Stir in the heavy cream and lemon juice until fully combined and the soup takes on a velvety consistency. Season generously with salt and freshly ground pepper, tasting and adjusting until the flavors truly sing. Heat gently, ensuring it warms through but does not boil after adding the cream.
Notes
If the soup appears too thin at the simmering stage, let it simmer uncovered for a few extra minutes to reduce slightly and concentrate the flavor. For a healthier spin or a low-carb meal, you can use less cream or a plant-based alternative. Ensure soup does not boil after adding the cream to maintain a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 350 ml)
- Calories: 200 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg