Cream of Asparagus Soup with Lemon Zest
Ingredients
- For the Soup
- 1 lb (450g) fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or heavy cream
- 2 tbsp unsalted butter or olive oil
- ½ tsp salt (adjust to taste)
- ¼ tsp freshly ground black pepper
- Zest of 1 lemon
- Optional Garnishes
- Lemon zest for topping
- Fresh parsley or chives, chopped
- Drizzle of cream or olive oil
- Toasted almonds or croutons for texture
Instructions
- Sauté aromatics: In a large pot, heat butter or olive oil over medium heat. Add diced onion and sauté until translucent (3–4 minutes). Add garlic and cook for 30 seconds until fragrant.
- Cook asparagus: Add asparagus pieces and broth to the pot. Bring to a boil, reduce to a simmer, and cook for 10–12 minutes until asparagus is tender.
- Blend the soup: Using an immersion blender or countertop blender, puree the soup until smooth and creamy.
- Add milk and seasoning: Stir in milk or cream and cook gently over low heat until heated through. Season with salt, pepper, and lemon zest.
- Serve: Ladle into bowls and garnish with extra lemon zest, fresh herbs, or a drizzle of cream if desired.