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Creamy Spring Asparagus Soup Recipe with Zesty Lemon Crème Fraîche

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A light yet satisfying creamy asparagus soup brightened with a zesty lemon crème fraîche topping, perfect for spring and quick to prepare.

Ingredients

Scale
  • 1 pound (450 g) asparagus, trimmed and chopped into 1-inch pieces
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium potato (about 6 oz or 170 g), peeled and diced
  • 4 cups (1 liter) vegetable or chicken stock, low-sodium
  • 2 tablespoons olive oil or butter
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120 ml) crème fraîche
  • Zest and juice of 1 medium lemon
  • Fresh herbs (optional, such as tarragon or chives) for garnish

Instructions

  1. Prep your vegetables: snap off woody ends of asparagus and chop into 1-inch pieces; peel and dice potato; finely chop onion; mince garlic.
  2. Heat olive oil or butter in a large pot over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Add diced potato and pour in stock. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes until potato softens.
  4. Add chopped asparagus and simmer for 7 to 8 minutes until tender but still bright green.
  5. Remove pot from heat and puree soup until smooth using an immersion blender or standard blender in batches.
  6. Return soup to low heat, season with salt and pepper, and adjust consistency with stock or water if needed. Warm through without boiling.
  7. In a small bowl, mix crème fraîche with lemon zest and juice until combined.
  8. Ladle soup into bowls, swirl lemon crème fraîche on top, and garnish with fresh herbs if desired. Serve warm.

Notes

Avoid overcooking asparagus to maintain vibrant color and fresh flavor. Use potatoes to thicken naturally without cream. When blending hot liquids, vent the blender lid to avoid burns. Lemon zest should be finely grated to avoid bitterness. Crème fraîche can be substituted with sour cream or full-fat Greek yogurt; for dairy-free, use coconut yogurt. The lemon crème fraîche topping can be made ahead and refrigerated for up to 24 hours.

Nutrition

Keywords: asparagus soup, creamy soup, spring recipe, lemon crème fraîche, easy soup, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://realityeats.com/creamy-spring-asparagus-soup-recipe-with-zesty-lemon-cr-e-me-fra-i-che-easy-and-perfect-for-spring/