Asparagus Soup with Lemon, Peas, and Cream Recipe
A creamy and vibrant Asparagus Soup that combines fresh leeks, asparagus, peas, and aromatic thyme into a smooth, comforting dish. Enhanced with a splash of lemon juice and optionally richened with heavy cream, this easy-to-make soup is perfect for spring or any time you crave a healthy, flavorful starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main 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, divided
- Freshly ground black pepper, to taste
- 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
For Serving
- Heavy cream, for drizzling
- Sautéed asparagus tips
- Chopped fresh dill or chives
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
Instructions
- Sauté the leeks: Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, ¾ teaspoon of the sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for 8 to 10 minutes until the leeks are soft but not browned. Reduce heat if they begin to brown prematurely.
- Simmer the asparagus and broth: Add the chopped asparagus, grated garlic, vegetable broth, and bundled thyme sprigs to the pot. Bring to a simmer and cook for 20 minutes or until the asparagus is tender.
- Add peas and finish cooking: Stir in the frozen peas and cook for an additional 2 minutes until they are heated through.
- Blend the soup: Remove the pot from the heat and allow the soup to cool slightly. Remove the thyme sprigs, then carefully transfer the soup to a blender. Blend until completely smooth and creamy.
- Season and enrich: Return the blended soup to the pot. Stir in the remaining ½ teaspoon of sea salt, fresh lemon juice, and heavy cream if desired. Taste and adjust seasoning as needed.
- Serve and garnish: Ladle the soup into bowls. Garnish with a drizzle of heavy cream, sautéed asparagus tips, chopped fresh dill or chives, a drizzle of extra-virgin olive oil, and freshly ground black pepper. Serve immediately.
Notes
- Using leeks adds a subtle sweetness to the soup, but a yellow onion is a fine substitute.
- If you prefer a dairy-free version, omit the heavy cream and drizzle with good-quality olive oil instead.
- Sauté asparagus tips separately for a delightful garnish that adds texture and visual appeal.
- Fresh or frozen peas can be used; frozen peas add a nice pop of color and sweetness.
- Use a high-speed blender for a very smooth texture or an immersion blender for convenience.
- Adjust the thickness by adding more or less broth or cream to taste.
