Creamy Asparagus Soup Recipe with Lemon and Dill
It’s soup day, and today we’re making the most flavorful and delicious cream of asparagus soup. With a hint of lemon and dill, this soup will be an absolute crowd-pleaser among asparagus lovers and soup aficionados!
Creamy Asparagus Soup Recipe with Lemon and Dill
Course: SoupsDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesIngredients
2 Lbs fresh asparagus
1/2 yellow or white onion, finely chopped
1-2 cloves garlic, minced
2 Tablespoons butter
1 quart chicken stock
1/2 cup heavy cream
1 1/2 teaspoons Kosher salt
1 teaspoon black pepper
1/2 teaspoon dry dill weed
1 Tablespoon lemon juice
Fresh chives, chopped (optional)
Directions
- Remove and discard woody ends of asparagus. Cut off asparagus tips and set aside. Chop remaining spears into 1.5-inch pieces.
- Melt butter in medium-sized stock pot over medium-high heat.
- Add asparagus, onion, salt, and pepper. Saute until onion is translucent (about 5 minutes).
- Add garlic and sauté another minute.
- Add broth and bring to simmer. Reduce heat and simmer for 10-15 minutes.
- At this time, blanch the asparagus tips by putting them in boiling water 1 minute and then immediately transferring them to ice water for a couple minutes. Drain and set aside.
- Stir in dry dill and lemon juice.
- Puree everything currently in the pot with an immersion blender.
- Stir in heavy cream.
- Serve. Garnish with fresh black pepper, fresh chives and a few of the blanched asparagus tips.
Recipe Video
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