Creamy Asparagus Soup Recipe with Lemon and Dill

Ingredients

• 2 pounds Fresh Asparagus (trim woody ends, cut into 1.5‑inch pieces; reserve tips for garnish)
• 0.5 medium onion Yellow Onion (finely chopped)
• 2 tablespoons Unsalted Butter (for sautéing)
• 2 teaspoons Kosher Salt (adjust to taste)
• 1 teaspoon Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 1 quart Chicken Broth (low‑sodium preferred)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.5 teaspoon Dried Dill Weed
• 0.5 cup Heavy Cream (adds richness; stir in at end)
• 2 tablespoons Fresh Chives (chopped, for garnish)
• 0.25 cup Blanched Asparagus Tips (reserved from trimming; blanched for garnish)

Instructions

1. Trim and Prepare Asparagus

   Snap off the woody ends of each spear using the bend test, set aside the tender tips for garnish, then cut the remaining spears into 1.5‑inch pieces.

   Time: PT5M

2. Chop Aromatics

   Finely chop half of a medium yellow onion and mince the garlic cloves.

   Time: PT3M

3. Melt Butter

   Add 2 Tbsp unsalted butter to the stockpot and melt over medium‑high heat.

   Time: PT2M

4. Sauté Vegetables

   Add the chopped onion, asparagus pieces, 2 tsp kosher salt and 1 tsp black pepper to the pot. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

5. Add Garlic

   Stir in the minced garlic and cook for an additional 1 minute.

   Time: PT1M

6. Add Broth and Bring to Simmer

   Pour in 1 quart chicken broth, increase heat to bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

7. Simmer Soup

   Let the soup simmer uncovered for 15 minutes, allowing the flavors to meld.

   Time: PT15M

8. Blanch Asparagus Tips

   While the soup simmers, bring a small pot of water to a boil, add the reserved asparagus tips, blanch for 1 minute, then transfer immediately to an ice‑water bath for another minute. Drain and set aside.

   Time: PT3M

9. Season with Lemon and Dill

   Stir 1 Tbsp fresh lemon juice and ½ tsp dried dill weed into the simmered soup.

   Time: PT1M

10. Puree the Soup

    Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2 minutes.

    Time: PT2M

11. Finish with Cream

    Stir in ½ cup heavy cream and heat gently for 2 minutes until the soup is hot but not boiling.

    Time: PT2M

12. Serve and Garnish

    Ladle soup into bowls or coffee mugs, garnish with a pinch of cracked black pepper, chopped chives, and a few blanched asparagus tips.

    Time: PT2M

Nutrition Facts

Calories

165

Protein

5 g

Carbohydrates

10 g

Fat

10 g

Fiber

2 g