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Creamy Lemon Asparagus Soup
This is a light, clean flavored soup that perfectly blends together the springtime flavors of lemon and asparagus.
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Recipe - Stillwater Wine & Spirits
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Creamy Lemon Asparagus Soup
Prep Time30 Minutes
Servings6
Cook Time30 Minutes
Ingredients
2 tablespoons butter
1 medium onion, chopped
2 medium Yukon Gold potatoes, peeled and chopped
Grated zest from 1 lemon, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups chicken stock
1 1/2 lbs asparagus, trimmed and cut into 1-inch pieces
3/4 cup heavy cream
3 tablespoons fresh lemon juice, divided
1/4 cup sour cream
Directions
  1. In a large pot, melt the butter over medium heat. Add the onion and cook, stirring, until the onion is softened, but not browned. Add the stock, potatoes, lemon zest, salt and pepper and bring to a boil. Reduce the heat to low and cook until the potatoes are tender, about 10 to 15 minutes. Add the asparagus and cook until just tender, 5 to 7 minutes. Don’t overcook, or the soup with lose its bright color.
  2. Blend with an immersion blender, food processor or blender until smooth and return to the pot. If using a blender, puree in batches, never filling the blender more than halfway. Return the soup to the pot over medium heat and simmering. Add cream, reduce the heat to low and add 2 tablespoons lemon juice. Cook another 1 or 2 minutes, until hot. Taste and reseason with more salt or lemon juice, if necessary.
  3. In a small bowl, combine the sour cream with remaining 1 tablespoon lemon juice.
  4. To serve, ladle soup into bowls. Drizzle some of the sour cream over the top and use a toothpick to create a swirl pattern. Sprinkle the top with lemon zest.
30 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 tablespoons butter
Not Available
1 medium onion, chopped
Not Available
2 medium Yukon Gold potatoes, peeled and chopped
Not Available
Grated zest from 1 lemon, plus more for garnish
Not Available
1/2 teaspoon salt
Not Available
1/4 teaspoon black pepper
Not Available
5 cups chicken stock
Not Available
1 1/2 lbs asparagus, trimmed and cut into 1-inch pieces
Not Available
3/4 cup heavy cream
Not Available
3 tablespoons fresh lemon juice, divided
Not Available
1/4 cup sour cream
Not Available

Directions

  1. In a large pot, melt the butter over medium heat. Add the onion and cook, stirring, until the onion is softened, but not browned. Add the stock, potatoes, lemon zest, salt and pepper and bring to a boil. Reduce the heat to low and cook until the potatoes are tender, about 10 to 15 minutes. Add the asparagus and cook until just tender, 5 to 7 minutes. Don’t overcook, or the soup with lose its bright color.
  2. Blend with an immersion blender, food processor or blender until smooth and return to the pot. If using a blender, puree in batches, never filling the blender more than halfway. Return the soup to the pot over medium heat and simmering. Add cream, reduce the heat to low and add 2 tablespoons lemon juice. Cook another 1 or 2 minutes, until hot. Taste and reseason with more salt or lemon juice, if necessary.
  3. In a small bowl, combine the sour cream with remaining 1 tablespoon lemon juice.
  4. To serve, ladle soup into bowls. Drizzle some of the sour cream over the top and use a toothpick to create a swirl pattern. Sprinkle the top with lemon zest.