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Creamy spring asparagus soup garnished with fresh herbs and crème fraîche
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Spring Asparagus & Herb Soup

A simple, bright soup that tastes like the first warm day after winter. Fresh asparagus, spring herbs, and a touch of cream - proof the season is changing.
Course Side Dish
Cuisine American
Keyword soups & stews, spring asparagus & herb soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Maggie

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

  1. 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.
  2. Add asparagus and broth: Add asparagus pieces and broth. Bring to a simmer and cook 12-15 minutes until asparagus is very tender.
  3. Blend: Using an immersion blender, puree until smooth. Or carefully transfer to a blender in batches.
  4. Add cream and herbs: Stir in heavy cream, fresh dill, and tarragon. Season with salt, pepper, and lemon juice.
  5. Simmer gently: Let soup simmer 2-3 more minutes. Don't let it boil once cream is added.
  6. Serve: Ladle into bowls. Top with a dollop of sour cream and a sprig of fresh dill if desired.