Creamy Asparagus Soup Recipe with Lemon and Dill | Great Lakes Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim the tips off the asparagus and set aside at least half for garnish.

Trim the woody ends off each asparagus spear using the bend test to find the right spot.

Chop the trimmed asparagus into about 1.5-inch pieces.

Melt 2 tablespoons of butter in a medium-sized stockpot over medium-high heat.

Add 1/2 medium yellow onion and the chopped asparagus to the pot.

Stir in 2 teaspoons of kosher salt and 1 teaspoon of black pepper, and sauté until the onion is translucent.

Add 1-2 cloves of minced garlic and cook for another minute.

Pour in 1 quart of chicken broth and bring to a simmer.

Reduce heat and simmer for about 15 minutes.

Blanch the asparagus tips in boiling water for 1 minute, then transfer to ice water for 1 minute to cool.

Set the blanched asparagus tips aside for garnish.

After 15 minutes, stir in 1 tablespoon of lemon juice and 1/2 teaspoon of dried dill weed.

Use an immersion blender to puree the soup until smooth.

Stir in 1/2 cup of heavy cream.

Serve the soup garnished with fresh cracked black pepper, chopped fresh chives, and the blanched asparagus tips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens