Asparagus Soup Recipe – Love and Lemons


Asparagus soup in a pot

It’s raining, it’s spring, and it’s asparagus season… so naturally, I made asparagus soup! I think this is the perfect spring soup because it’s lightly creamy and not at all heavy. The asparagus flavor is subtle and it has a nice sweetness from the peas and a fresh, herbal flavor from the basil.

I like to serve this soup warm, but not piping hot so that the bright flavors don’t get muddled. Although, fun fact: my sister came over the other day and ate it cold out of the fridge like gazpacho, which I don’t totally recommend, but it works if you’re in a cold soup mood :).

Along with some crusty bread, this asparagus soup is a light spring lunch that I’ve been enjoying all week.


Asparagus soup recipe ingredients

Asparagus Soup Recipe Ingredients

When I set out to make this recipe, I knew I wanted to make an extra-bright, extra-green take on classic cream of asparagus soup. Instead of using nuts or dairy to achieve the smooth texture, I blended in Yukon gold potato, which makes it lightly creamy – just what I crave on a cool spring evening. Asparagus and peas make it vibrant green, while lemon juice, zest, and Dijon mustard make it tangy & bright. I finish it off with a big handful of fresh basil.

While this soup is delicious on its own, it’s even better with a little garnish. I topped mine with chopped pine nuts, mint, and red pepper flakes, which add the perfect blend of crunch, freshness & heat. Is there a better combination than fresh mint, lemon & lots spring veggies? 🙂


How to make asparagus soup

How to Make Asparagus Soup

Making this asparagus soup is simple! Just follow these easy steps:

  • Start by sautéing the scallions until they soften, and then add the potatoes, garlic, salt, pepper, and water.
  • Simmer for about 12 minutes, until the potatoes are tender.
  • Then, add the asparagus and cook for another 5 minutes. Stir in the peas! These green veggies have a short cook time so that their green color stays vibrant and the flavors stay fresh.


Asparagus soup in a blender


(pictured above: it looks like a smoothie, but I promise, we’re still making soup!)

  • Transfer the soup to a blender and blend in the lemon zest, lemon juice, and mustard.
  • Add the fresh basil and blend again, until the soup is smooth & creamy.
  • Pour into bowls and top with the chopped pine nuts, mint & red pepper flakes. Enjoy!


Spring asparagus soup

Asparagus Soup Serving Suggestions

I love to eat this soup as a main dish with a side of good crusty bread. Alternatively, serve it next to a salad like this Broccoli Pesto Quinoa Salad or this simple arugula salad. Or, eat it for lunch with a sandwich or wrap. Here are some fresh, fun ideas to pair with it:

If you make this soup, please let me know how it turns out for you in the comments! Enjoy.


Creamy asparagus soup

If you love this asparagus soup recipe…

Try another fresh soup like this zucchini soup, easy gazpacho, or watermelon gazpacho!

And if you have leftover asparagus, here are a few more ideas for how to cook it!

Asparagus Soup

 

Author:

Recipe type: soup

  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 3 scallions, chopped
  • 2 small Yukon gold potatoes (1½ cups diced)
  • 3 garlic cloves, minced
  • Heaping ½ teaspoon sea salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups water*
  • 2 cups chopped asparagus
  • 1 cup frozen peas
  • 1 heaping teaspoon Dijon mustard
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 1 packed cup basil
  • Fresh mint sprigs, optional
  • ¼ cup toasted pine nuts, chopped
  • ¼ cup fresh mint, minced
  • Pinch of red pepper flakes
  • Pinch of salt
  1. Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
  2. Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
  3. Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
  4. Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.

*You could use vegetable broth if you prefer.

3.4.3177

 

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