Asparagus Soup

A bright and silky asparagus soup that captures the essence of spring with a touch of lemon and cream.

Scale

675 g (24 oz) asparagus, trimmed
1 small onion (120 g / 4.2 oz), finely diced
1 medium potato (200 g / 7 oz), peeled and diced
30 g (2 tbsp) unsalted butter
60 ml (1/4 cup) dry white wine or vegetable stock
750 ml (3 cups) low-sodium vegetable stock
60–120 ml (1/4–1/2 cup) heavy cream or crème fraîche
Zest and juice of 1 lemon
1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton’s)
Freshly ground black pepper to taste
Optional garnish: 2 tbsp minced chives, small croutons, or a drizzle of olive oil

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Bring a large pot of salted water to a rolling boil. Trim off the tough bottoms and cut stalks into pieces. Blanch the pieces for 1 minute until bright green, then transfer to an ice bath for 1–2 minutes.
Melt butter in a heavy pot over medium heat until foaming, then add onions and cook until translucent, about 5 minutes. Add potatoes and cook for another 2 minutes.
Pour in white wine or stock and simmer until mostly reduced, about 2 minutes. Add blanched asparagus and vegetable stock, bringing to a gentle simmer for 8–10 minutes.
Use an immersion blender to purée the soup until smooth. For countertop blenders, blend in batches and strain through a fine-mesh sieve for a silkiest texture.
Return the strained purée to low heat. Stir in cream or crème fraîche and lemon zest, heating gently without boiling. Adjust seasoning and serve garnished.

Blanch asparagus quickly to avoid overcooking. Can be made ahead and stored in the fridge for up to 3 days.