Best 6 Lemon Asparagus Soup Recipes

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Indulge in the delightful symphony of flavors presented by our curated collection of lemon asparagus soup recipes. These culinary creations promise a tantalizing journey for your taste buds, blending the zesty brightness of lemon with the delicate sweetness of asparagus. From classic cream-based soups to refreshing chilled variations, our recipes cater to diverse preferences. Dive into the depths of a creamy lemon asparagus soup, where silky smooth texture envelops your senses, or explore the invigorating flavors of a chilled lemon asparagus soup, perfect for a light and refreshing meal. Each recipe offers a unique interpretation of this timeless combination, ensuring an unforgettable culinary experience.

Let's cook with our recipes!

ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE



Asparagus Soup with Lemon Crème Fraîche image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Citrus     Vegetable     Appetizer     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Asparagus     Spring     Shallot     Coriander     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths
2 teaspoons ground coriander
2 14-ounce cans vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
  • Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

ASPARAGUS, LEMON, AND MINT SOUP



Asparagus, Lemon, and Mint Soup image

This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!

Provided by fromgardentosoupbowl.com

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1 tablespoon olive oil
1 shallot, chopped
1 tablespoon chopped fresh mint
sea salt and freshly ground black pepper to taste
2 cups chicken stock, or more if needed
1 teaspoon lemon zest
1 hard-boiled egg, chopped

Steps:

  • Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
  • Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
  • Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
  • Blend soup using a hand blender or a food processor until smooth.
  • Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g

LEMON ASPARAGUS SOUP



Lemon Asparagus Soup image

We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. -Darlene Swille, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, chopped
1/2 cup chopped celery
1/4 cup butter
2 tablespoons cornstarch
1 cup water
2 chicken bouillon cubes
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups milk
1/4 to 1/2 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
Dash seasoned salt

Steps:

  • In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. , Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.

Nutrition Facts : Calories 182 calories, Fat 12g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

ASPARAGUS SOUP W/LEMON CREME FRAICHE



Asparagus Soup w/Lemon Creme Fraiche image

This is a great first-course for a dinner party. It is very rich. I served it at a luncheon for some friends with a Waldorf Salad and some sourdough bread.

Provided by Irana Grenier

Categories     Vegetable Soup

Time 1h5m

Number Of Ingredients 10

1/4 c butter
1 c shallots, chopped (6 large)
2 lb asparagus, trimmed, cut into 2-in. lengths
2 tsp ground coriander (opt.)
2 can(s) (14 oz.) vegetable broth
1/4 c creme fraiche or sour cream
1/2 tsp fresh lemon juice
1/4 tsp grated lemon peel
2 tsp cornstarch with enough cold water to mix
1 c whipping cream

Steps:

  • 1. Melt butter in heavy large saucepan over medium heat. Add shallots; saute until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth; simmer until asparagus is tender (may take up to 30 minutes). Cool slightly.
  • 2. Mix in the whipping cream and then cornstarch mixture and stir until thickened. (If it doesn't thicken within a few minutes, add a little more cornstarch and water mixture and if it is too thick, add a little water to thin it out.)
  • 3. If your not using the Creme Fraiche, stir sour cream, lemon juice and lemon peel in a small bowl. Divide soup among bowls. Top with a dollop of Creme Fraiche or your sour cream mixture and serve.
  • 4. NOTE: This is great served with herb croutons.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

ASPARAGUS LEMON SOUP



ASPARAGUS LEMON SOUP image

Categories     Soup/Stew     Vegetable

Yield 6 servings

Number Of Ingredients 7

1 lb fresh asparagus, chopped
1 cup celery, chopped
3 cups chicken broth
1/2 teaspoon lemon peel
3 tablespoons fresh lemon juice
1/4 teaspoon pepper
1/2 cup cream

Steps:

  • Combine asparagus, celery and chicken broth in a large saucepan and heat to boiling. Reduce heat and cook 10 minutes. Put in food processor, blender, or use stick blender until smooth. Stir in lemon peel, lemon and salt and pepper. Whisk in cream. Heat, but do not boil.

Tips:

  • Select the right asparagus: Choose asparagus spears that are bright green and firm, with tightly closed tips. Avoid spears that are limp or have woody ends.
  • Prepare the asparagus properly: Wash the asparagus spears thoroughly and trim off the woody ends. Cut the spears into 1-inch pieces.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use homemade broth or a store-bought broth that is low in sodium.
  • Don't overcook the asparagus: Asparagus cooks quickly, so it's important to not overcook it. Overcooked asparagus will become mushy and lose its flavor.
  • Season to taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.

Conclusion:

Lemon Asparagus Soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover asparagus. The soup is creamy and flavorful, with a bright lemon flavor. It is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.

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