loveandlemons5.0
Asparagus Soup
This asparagus soup recipe is a perfect spring dinner or side dish! Made with fresh asparagus, peas, and leeks, it’s vibrant, nourishing, and flavorful. Add cream or skip it—it’s great both ways.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, ¾ teaspoon of the salt, and several grinds of pepper and cook, stirring occasionally, for 8 to ⏱️ 10 minutes, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
2
Add the asparagus, garlic, broth, and thyme and simmer for ⏱️ 20 minutes, or until the asparagus is tender. Add the peas and cook for 2 more minutes, or until heated through.
3
Remove from the heat and allow to cool slightly. Remove the thyme, then transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the remaining ½ teaspoon salt, the lemon juice, and cream, if using. Season to taste.
4
Portion into bowls and top with a drizzle of cream, sautéed asparagus tips, and fresh dill. Drizzle with olive oil, garnish with freshly ground black pepper, and serve.
Sautéed asparagus tipsFreshly ground black pepper
Nutrition Facts
calories
257 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
8 g
sugar Content
11 g
sodium Content
1692 mg
protein Content
9 g
trans Fat Content
0.3 g
cholesterol Content
39 mg
carbohydrate Content
28 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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