The first asparagus of spring tastes like Nana Ruth was right. She always said you cook with what the earth gives you, and in April, the earth gives asparagus. I found a beautiful bunch at the store last week — bright green, snapping clean — and before I even got home, I knew it was becoming soup.
Clara helped me trim the stalks while Mason sat at the table doing homework and asking why we couldn’t just have grilled cheese instead. “Because it’s spring,” I told him, “and your grandmother would want us to pay attention.” He didn’t argue with that. Nobody argues with Nana Ruth, even now.
This soup is barely a recipe. It’s asparagus, cream, herbs, and broth — the kind of thing that takes thirty minutes and tastes like you spent all afternoon. Simple enough for a Tuesday, special enough for Easter.
How to Make Spring Asparagus & Herb Soup
Start with butter and onion. Melt butter in a large pot, add diced onion, and cook until soft and translucent. Add garlic and cook another minute. This simple base lets the asparagus be the star without competing flavors getting in the way.
Add asparagus and broth, then simmer. Toss in your trimmed, chopped asparagus (save a few tips for garnish) and pour in vegetable or chicken broth. Bring to a simmer and cook for about 15 minutes until the asparagus is very tender. Don’t overcook — you want the soup to stay bright green, not turn army green.
Blend smooth and finish with cream and herbs. Use an immersion blender to puree until silky. Stir in a splash of heavy cream and finely chopped fresh herbs — dill, chives, and a touch of tarragon if you have it. Season with salt, pepper, and a squeeze of lemon juice. Serve topped with the reserved asparagus tips and a swirl of cream.
Spring Asparagus & Herb Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces about 4 cups
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or whole milk for lighter
- 1/4 cup fresh dill, chopped or 1 tablespoon dried
- 2 tablespoons fresh tarragon or parsley, chopped or 1 tablespoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- sour cream or creme fraiche for serving optional
Instructions
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Saute aromatics: Melt butter in a large pot over medium heat. Add diced onion and cook 3-4 minutes until soft. Add garlic and cook 1 more minute.
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Add asparagus and broth: Add asparagus pieces and broth. Bring to a simmer and cook 12-15 minutes until asparagus is very tender.
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Blend: Using an immersion blender, puree until smooth. Or carefully transfer to a blender in batches.
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Add cream and herbs: Stir in heavy cream, fresh dill, and tarragon. Season with salt, pepper, and lemon juice.
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Simmer gently: Let soup simmer 2-3 more minutes. Don't let it boil once cream is added.
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Serve: Ladle into bowls. Top with a dollop of sour cream and a sprig of fresh dill if desired.
Common Questions
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What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Big enough for Sunday soup, light enough to lift. Every kitchen needs a pot this honest.
Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.
Jake refuses to grill without these. Good grip, locks closed for the drawer.
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