Spring Asparagus Soup
Bright green, silky asparagus and pea soup with lemon and crème fraîche. On the table in 30 minutes.
The first asparagus at the farmers market always goes into this soup. It tastes like the windows are finally open again.
Soups & Sides · Easy
Spring Asparagus Soup
Bright green, silky asparagus and pea soup with lemon and crème fraîche. On the table in 30 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings
Scaled from the original 4 servings. Pan sizes and bake times may need a little nudge.
Ingredients
Method
Melt the butter in a pot and cook the leek until soft. Add the garlic for 1 more minute.
Add the asparagus and broth, bring it to a simmer, and cook until tender.
Stir in the peas, then blend until silky.
Finish with lemon juice and salt, and swirl crème fraîche into each bowl.
Tip: tap a number to tick off a step. Timers keep running while you scroll.
Notes, tips & swaps
- The peas keep the color bright green. Don't skip them.
Tools I used
Enameled Dutch ovenThe pot I use most. Sourdough, soup, braises, and it goes straight from the stove to the table.Shop at Amazon (opens in a new tab)
8-inch chef's knifeOne good knife beats a block of bad ones. Keep it sharp and it does everything.Shop at Amazon (opens in a new tab)Some of these are affiliate links. If you buy through them I may earn a small commission, at no extra cost to you. I only share things I actually use. As an Amazon Associate I earn from qualifying purchases. More about this
