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Creamy Asparagus Soup with Lemon and Parmesan

Creamy asparagus soup with lemon and Parmesan is blended until smooth for a silky bowl with bright lemon and savory cheese. Potato adds body, while heavy cream makes the soup rich and smooth.
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Prep Time 15 minutes
Cook Time 29 minutes
Resting 2 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 0.75 tsp kosher salt
  • 2 cloves garlic minced
  • 1 Yukon Gold potato medium, peeled and cut into 1/2-inch pieces
  • 4 cups low-sodium chicken or vegetable broth
  • 1.5 lb asparagus woody ends trimmed and stalks cut into 1-inch pieces
  • 0.25 tsp black pepper
  • 0.75 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 5-quart pot
  • 1 immersion blender

Method
 

  1. Melt the butter in a 5-quart pot over medium heat.
  2. Add the onion and salt and cook for 5 to 7 minutes, stirring occasionally, until the onion is softened.
  3. Add the garlic and cook for 30 seconds.
  4. Add the potato, broth, asparagus, and black pepper, then bring to a boil.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 18 minutes, until the potato and asparagus are very tender.
  6. Blend the soup in the pot with an immersion blender until smooth, keeping the blender head submerged to prevent splashing.
  7. Stir in the heavy cream and warm the soup over low heat for 2 to 3 minutes without boiling.
  8. Remove from the heat and stir in the lemon juice and Parmesan until combined.
  9. Let rest for 2 minutes before serving.

Notes

Keep the immersion blender head submerged while blending to prevent splashing. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream can separate. Use vegetable broth for a vegetarian version.