Lemon Asparagus Soup

Ingredients

• 1.5 pounds Asparagus (trim tough ends, cut into ¼‑1 inch pieces)
• 1 each Leek (white and light green parts only, cleaned and sliced ¾ inch)
• 5 cups Vegetable Broth (low‑sodium, store‑bought)
• 0.5 cup Heavy Whipping Cream (chilled)
• 2 each Lemon (zest of both, juice of one)
• 2 tablespoons Butter (unsalted)
• to taste Salt (kosher or table salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep Vegetables

   Wash the asparagus and leek thoroughly. Trim the tough ends off the asparagus and cut into ¼‑1 inch pieces. Slice the leek (white and light‑green parts) into roughly ¾‑inch pieces.

   Time: PT10M

2. Sauté Leek

   Heat the large pot over medium‑high heat. Add 2 Tbsp butter and let it melt. Add the sliced leek and cook, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Add Asparagus and Broth

   Add the chopped asparagus to the pot, stir briefly, then pour in 5 cups vegetable broth. Increase heat to bring to a boil, then reduce to a gentle simmer.

   Time: PT8M

   Temperature: medium

4. Blend the Soup

   Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth, about 4 minutes. Work in short bursts to avoid splatter.

   Time: PT4M

5. Strain for Silkiness

   Place a fine mesh sieve over a clean pot. Slowly pour the blended soup through, using a spoon to stir and help the liquid pass. Continue until most liquid is collected (about 10 minutes).

   Time: PT10M

6. Finish with Cream and Lemon

   Return the strained soup to low heat. Stir in 0.5 cup heavy whipping cream, the zest of two lemons, and the juice of one lemon. Simmer gently for 2‑3 minutes, then season with salt and plenty of freshly ground black pepper.

   Time: PT3M

   Temperature: low

7. Serve

   Ladle the soup into bowls. Optional: garnish with a drizzle of extra cream, a sprinkle of fresh cracked pepper, or toasted croutons.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

12 g

Fat

15 g

Fiber

3 g