This is a quick, velvety asparagus cream soup made with fresh stalks, golden potatoes, and a hint of lemon for the perfect spring meal.
4 Portions · 1,750 g
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Dice the onion.
Mash the garlic clove.
Wash the asparagus.
Snap off the woody ends of the asparagus. They naturally break at the right spot if you bend them.
Cut the asparagus stalks into 2–3 cm pieces, reserving the asparagus heads for garnish.
Cube the potatoes.
Heat the olive oil and butter in a large pot over medium heat.
Add the diced onion to the pot.
Sauté the onion until it is translucent.
Add the mashed garlic to the pot.
Pour in the veggie broth.
Add the cubed potatoes to the pot.
Cook for 10 minutes, or until the potatoes are soft.
Add the asparagus pieces (excluding the reserved heads) to the pot.
Cook for 2 minutes.
Stir in the cream.
Use an immersion blender to process the soup until completely smooth.
Season the soup with salt and black pepper.
Squeeze a few drops of fresh lemon juice into the soup.
Ladle the soup into bowls.
Garnish each bowl with the reserved asparagus heads for added texture.
Optionally, drizzle with a little extra olive oil before serving.
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