Name: Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 3 small-medium leeks (white and light green parts only, or 1 medium yellow onion, chopped); 1¼ teaspoons sea salt; Freshly ground black pepper; 2 bunches asparagus (2¼ pounds, trimmed and chopped); 2 garlic cloves (grated); 4 cups vegetable broth; 2 fresh thyme sprigs (bundled); 1 cup frozen peas; 1½ tablespoons fresh lemon juice; ¼ to ½ cup heavy cream (optional); Heavy cream (for drizzling); Sautéed asparagus tips; Chopped fresh dill or chives; Extra-virgin olive oil (for drizzling); Freshly ground black pepper

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.

45 min total 15 min prep 30 min cook 4 257 cal

Instructions

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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.