Asparagus Soup
A quick and creamy asparagus soup with fresh dill and a squeeze of lemon, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
ComfortingLightAmericanVegetarianGluten-FreeVegetableSmoothCreamy
Ingredients
- 1 pound asparagus
- 1 medium onion
- 3 cups vegetable broth
- ½ cup heavy cream
- 1 medium lemon
- ¼ cup fresh dill
Instructions
- 1
Trim the 1 pound asparagus and cut into 1 inch pieces. Peel and chop the 1 medium onion.
- 2
In a pot, combine the asparagus, onion, and 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer until asparagus is tender, about 10 minutes.
- 3
Using an immersion blender, puree the soup until smooth. Stir in the 0.5 cup heavy cream and juice of the 1 lemon. Season with salt and pepper.
- 4
Serve hot, garnished with the 0.25 cup fresh dill.
- 5
If you like, add a pinch of nutmeg or cayenne for extra flavor.
Tools you’ll need
- Immersion blender
- Large pot
- Knife
- Cutting board
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