Silky Springtime Dream Classic Cream of Asparagus Soup with Lemon Zest

Right then, let’s get this lovely spring classic sorted out. Cream of Asparagus Soup it’s a real treat, isn't it? Nothing beats that vibrant, fresh green flavour, especially when it’s velvety smooth.

This recipe will make your Mum proud; it’s refined enough for a dinner party but simple enough for a Tuesday night supper. Here is the blueprint for what I call my "Silky Springtime Dream" Cream of Asparagus Soup .

The air is thick with the scent of melting butter and sweet onions. You know that moment when the first truly vibrant bunch of asparagus lands in your kitchen? It just smells like good things are coming.

Forget those watery, sad tinned versions we are making a proper Velvety Asparagus Soup today.

Unveiling the 'Silky Springtime Dream' Asparagus Experience

This isn't just another recipe clogging up your feed. This is the Cream of Asparagus Soup Recipe that actually tastes like spring exploded in your mouth. It’s fast, brilliantly flavourful, and honestly, it fits almost any diet if you tweak the finish just right.

The Joy of Fresh, Seasonal Green Goodness

See all those other recipes popping up? Lemony Asparagus Pasta? Chilled Asparagus Soup? They’re fine, but when the spears are perfect, you want to celebrate them simply. This Fresh Asparagus Soup Recipe focuses purely on that vibrant green.

The trick, I learned years ago, is not to overcook the main ingredient. We sauté the aromatics gently first don’t rush this bit, we want sweet, not brown before adding the stock and simmering just until tender.

Elevating Simple Ingredients to Fine Dining Status

People see "Cream of Asparagus Soup" and think "fussy." Nonsense! We use humble Asparagus Soup Ingredients —leeks, butter, stock but the blending process is magic. If you want that truly luxurious texture, sometimes I push the blended mix through a fine sieve after blending.

Is it extra work? Yes. Is it worth it for that utterly Creamy Asparagus Soup finish? Absolutely. It turns a simple supper into something worthy of a Sunday lunch.

Why This Cream of Asparagus Soup Will Become Your Signature Dish

This Homemade Asparagus Soup gets compliments every single time. It’s fast enough for a weeknight rescue meal but looks sophisticated enough when you serve it up with some nice crusty bread. It’s the perfect expression of a Spring Asparagus Recipe .

A Recipe Perfect for Any Occasion, From Cozy Nights In to Elegant Gatherings

Thinking about serving this? It’s brilliant hot, obviously, but it chills down wonderfully too a great option if the weather turns unexpectedly warm. Quick question I always get: Can I make it ahead? Yes! Do steps 1 through 8 the day before.

When reheating, keep it on a very low heat and stir in your Cream of Asparagus Soup with Heavy Cream right at the end. Never let it boil once the cream is in. If you're looking for an Easy Cream of Asparagus Soup , this is it, honestly. You’ll never look back.

Related Recipes Worth Trying

• Creamy Blueberry Banana Oatmeal Smoothie in 5 Minutes — Stop making watery smoothies This Best Blueberry Banana Oatmeal Smoothie recipe creates a thick satisfying breakfast packed with oats Perfect for a quick...
• Ultimate Loaded Cauliflower Mash Bake Creamy Cheesy LowCarb Comfort — This Ultimate Loaded Cauliflower Mash Bake is the lowcarb alternative to mashed potatoes we all crave Get my secret for creamy cheesy bonedry Cauliflower...
• Ultimate DumpandGo Crock Pot Santa Fe Chicken Creamy Easy Slow Cooker Meals — Looking for the best Crock Pot Santa Fe Chicken This creamy slow cooker shredded chicken recipe is the ultimate dumpandgo dinner Perfect for tacos or rice

Right then, let’s get this lovely spring classic sorted out. Cream of Asparagus Soup it’s a real treat, isn't it? Nothing beats that vibrant, fresh green flavour, especially when it’s velvety smooth.

This recipe will make your Mum proud; it’s refined enough for a dinner party but simple enough for a Tuesday night supper.

Here is the blueprint for what I call my "Silky Springtime Dream" Cream of Asparagus Soup. It’s the ultimate Fresh Asparagus Soup Recipe .

The Building Blocks for Luxurious Cream of Asparagus Soup

Every smashing soup starts with the right stuff. Getting the ingredients right is half the battle won. We’re aiming for that luxurious texture, so pay attention to what goes in! This Cream of Asparagus Soup Recipe relies on quality to shine through.

Core Components: Fresh Asparagus and Aromatic Foundations

This is where the main character the asparagus comes in. You need about 1.5 lbs (680g) of fresh spears. Make sure you snap off those woody ends; nobody wants chewy bits in their silk. The aromatic base is crucial, too.

I use 1 medium yellow onion and 1 large leek (the white parts only, mind you no one likes gritty soup!). These get sweated down in 3 tablespoons (45g) of unsalted butter until soft. I always add 2 cloves of minced garlic right at the end of the sweat, just for about a minute, so it doesn't burn and go bitter.

If you’re short on leeks, a plain onion is fine, but the leek gives it a softer, sweeter whisper.

Dairy Choices for Ultimate Smoothness and Richness

This is the secret handshake for a truly Creamy Asparagus Soup . We need about 1/2 cup (120ml) of heavy cream, or what us Brits call double cream. It adds that decadent mouthfeel.

If you’re trying to keep it a bit lighter, you could swap for half and-half, but honestly, for this rich starter, the full fat is worth it. For a completely different vibe, though, unsweetened coconut milk works wonders for a dairy-free version it makes a surprisingly good Velvety Asparagus Soup .

The Subtle Zing: Incorporating Bright Lemon Zest and Herbs

A green vegetable soup can sometimes taste a bit… flat. That’s where the acid comes in. We use 1 tablespoon of fresh lemon juice right at the end. It’s non-negotiable for a bright finish! I also use 1/2 teaspoon of fresh lemon zest for sprinkling on top later.

We simmer everything with 4 cups (950ml) of good stock (chicken or veg), 3 sprigs of thyme, and 1 bay leaf. Pro tip: Always remember to pull out the bay leaf before blending, unless you fancy a very chewy mouthful!

Sourcing and Preparing Your Spring Harvest

Spring is short, so when you get those beautiful spears, treat them right. You want them cooked until they practically melt.

Essential Equipment for Blending Perfection

To achieve that smooth finish everyone raves about in my Homemade Asparagus Soup , you need decent blending power. I swear by my immersion blender (stick blender) used right in the pot. It saves on washing up, which is a massive win on a weeknight.

If you don't have one, you can use a standard high speed blender, but please, please be careful. Transfer the soup in small batches, and always leave the vent open on the lid, covered with a tea towel, to let the steam escape. Seriously, hot soup exploding is nobody's idea of fun.

This Easy Cream of Asparagus Soup is worth the minimal fuss!

Right then, let’s get this lovely spring classic sorted out. Cream of Asparagus Soup it’s a real treat, isn't it? Nothing beats that vibrant, fresh green flavour, especially when it’s velvety smooth.

This recipe will make your Mum proud; it’s refined enough for a dinner party but simple enough for a Tuesday night supper.

Here is the blueprint for what I call my "Silky Springtime Dream" Cream of Asparagus Soup . Getting that perfect texture takes just a little know how, but honestly, it’s far easier than you think.

This Cream of Asparagus Soup Recipe is one I come back to every year when the first spears hit the shops.

The Proven Method for Velvety Smooth Consistency

Listen up, because texture is everything when it comes to a great Creamy Asparagus Soup . Nobody wants a gritty bowl, do they? We aim for silk, pure and simple. This involves a couple of crucial steps, especially around the blending and finishing.

The Crucial Blending Stage: Secrets to Zero Graininess

This is where we turn chunky vegetables into liquid gold. Whether you use an immersion blender or haul out the big standing blender, the goal is absolute smoothness.

1. Blend Thoroughly: If you are using an immersion blender, move it around the pot slowly, making sure you hit every corner. You want to blend until the sound changes it goes from a noisy chopping sound to a gentle, consistent hum. This usually takes about 2– 3 minutes of continuous blending.
2. The Sieve Test (Optional but Recommended): If you want that Michelin star finish for your Velvety Asparagus Soup , push the blended mixture through a fine mesh sieve back into a clean pot. Yes, it’s extra washing up, but honestly, it catches any stubborn stringy bits or bits of tough fibre you might have missed. I learned the hard way that even the best blender leaves something behind if you’re using older asparagus!
3. Reheating Gently: Once blended, you MUST return the soup to a low heat. If you’re adding cream, stir it in right before the final reheat. Never let the soup boil once the cream is in , or it risks splitting. Just heat gently until it's steaming nicely.

Final Adjustments: Seasoning and Achieving the Ideal Serving Temperature

A soup is only as good as its seasoning. Don't be shy with the salt vegetables soak up seasoning like sponges.

1. Taste, Taste, Taste: Once the cream is in (Step 8 of the outline), give it a proper taste. Does it sing? If it tastes a bit flat, add a tiny pinch more salt. If it tastes dull, add that splash of lemon juice we mentioned. A little more freshly ground black pepper often helps, too.
2. The Lemon Lift: That tablespoon of lemon juice is non-negotiable for this Fresh Asparagus Soup Recipe . It brightens everything up. I usually add it right at the end, just before serving, for maximum punch.
3. Storage Tip: This Homemade Asparagus Soup freezes brilliantly. Cool it completely first. Freeze in airtight containers, leaving about an inch of headspace. It keeps well for about three months. When reheating, add any cream component after thawing and reheating the stock base.

Executing the Cream of Asparagus Soup: From Sauté to Simmer

This is the cooking part, where the fantastic aromas start filling your kitchen. We are building layers here, so don't rush the first few steps.

Building the Flavor Base: Sautéing Shallots and Garlic

This sets the entire tone for your Easy Cream of Asparagus Soup . We want the vegetables soft and sweet, not brown and bitter.

1. Low and Slow Sauté: Melt your butter (Step 2). Add the chopped onions and leeks. You are looking for them to become translucent and floppy, about 5 to 7 minutes on medium low heat. If they start to brown, turn the heat down immediately. That colour change means bitterness is creeping in.
2. Aromatic Bloom: Once soft, toss in the minced garlic. Cook for just 1 minute more. You’ll know it’s ready because the smell changes from sweet onion to that sharp, lovely garlic aroma. Don’t burn the garlic; burned garlic ruins the whole batch!
3. Creating the Light Roux: Sprinkle the flour over the softened vegetables and stir well for 1 full minute . This is our gentle thickener, helping hold everything together before the stock goes in.

Achieving Deep Green Hue Through Proper Blanching (or not!)

For the best colour in your Spring Asparagus Recipe , you actually don't need a separate blanching step if you manage your simmering time correctly.

1. The Stock In: Whisk in the cold stock slowly to avoid lumps from the flour (Step 4). Bring everything up to a gentle simmer.
2. Simmer Time: Add your asparagus stalks, thyme, and bay leaf. Now, this is key: simmer, covered loosely, for only 15 to 20 minutes . You are aiming for 'fork tender,' not 'mushy'. Overcooking asparagus kills that vibrant colour faster than anything. Check a piece after 15 minutes. If it breaks easily, you’re done simmering.
3. Keep it Quick: My golden rule for any green vegetable soup: the less time it spends simmering once fully submerged, the greener it stays. That's why we reserve those lovely tips for a quick garnish later, keeping their bright colour intact.

There you have it. Follow these pointers, and you’ll have the most incredible Cream of Asparagus Soup with Heavy Cream that tastes like sunshine in a bowl. Enjoy every spoonful!

Right then, let’s get this lovely spring classic sorted out. Cream of Asparagus Soup it’s a real treat, isn't it? Nothing beats that vibrant, fresh green flavour, especially when it’s velvety smooth.

This recipe will make your Mum proud; it’s refined enough for a dinner party but simple enough for a Tuesday night supper.

Here is the blueprint for what I call my "Silky Springtime Dream" Cream of Asparagus Soup . This Easy Cream of Asparagus Soup is the kind of dish that instantly signals that spring has actually arrived, ditching those dreary winter casseroles.

Forget the tinned stuff; we are aiming for Velvety Asparagus Soup perfection here.

Troubleshooting and Customizing Your Asparagus Delight

Even when following the best Cream of Asparagus Soup Recipe , sometimes things don't go quite to plan. Don't panic! Every good home cook has faced a slightly gritty soup or a flavour that just didn't sing. A bit of know how goes a long way to turning a near miss into a triumph.

Storage Solutions: Keeping Your Soup Fresh for Later

This Homemade Asparagus Soup holds up brilliantly, which is handy for batch cooking. Once cooled completely, transfer it to airtight containers. In the fridge, it should last a good four to five days. It freezes like a dream too!

Use freezer safe bags or sturdy tubs, leaving about an inch of headspace for expansion. It keeps well in the freezer for up to three months.

When reheating, always do it gently. If using the microwave, use short bursts, stirring in between. If using the hob, keep it on low heat. I learned the hard way years ago that rushing soup reheating just scorches the bottom a rookie error!

If the soup seems too thick after thawing, just splash in a little extra stock or water until you hit that perfect consistency for your Creamy Asparagus Soup .

Variations: dairy-free Alternatives and Spice Enhancements

This Fresh Asparagus Recipe is very adaptable. If you're avoiding dairy, don't think you have to miss out on the silky texture. My top swap for the Cream of Asparagus Soup with Heavy Cream is full fat tinned coconut milk the thick cream layer from the top works wonders for richness without the dairy taste, especially if you amp up the lemon slightly.

Alternatively, cashew cream (cashews soaked and blended) offers a neutral base.

For spice, if you fancy a bit of a kick, try adding a tiny pinch of cayenne pepper along with your salt and pepper in Step 6. A small grating of fresh nutmeg when you add the cream also deepens the flavour profile beautifully, making it feel a bit more sophisticated.

Serving Suggestions to Maximize Springtime Flavor

The way you present your soup dictates how special it feels. While the flavour of this Asparagus Soup Ingredients base is fantastic on its own, the finishing touches really elevate it from just 'soup' to an 'experience'.

Garnish Game Strong: Toppings That Complement Cream of Asparagus Soup

The garnish is non-negotiable, folks. Think texture contrast! A bowl of smooth soup needs something crunchy. Toasting some bread and rubbing it hard with a raw garlic clove before cubing it makes phenomenal croutons simple, but oh so effective.

If you've got some good quality Parmesan, shave a few flakes over the top just before serving.

I also love using the reserved asparagus tips mentioned in the recipe outline. If you blanch them quickly, they stay bright green and offer a lovely little bite against the smooth body of the soup. A final drizzle of high-quality, slightly peppery olive oil makes it look like you've just walked out of a fancy bistro.

This attention to detail is what separates a decent meal from a cracking one. Enjoy every spoonful of your Spring Asparagus Recipe success!

Picking Your Perfect Spears: The Secret to a Stellar Cream of Asparagus Soup

Right then, let’s get this lovely spring classic sorted out. We are making the Cream of Asparagus Soup here, and if there’s one thing I’ve learned over the years of making this dish my "Silky Springtime Dream" it’s this: the quality of the green stuff matters more than anything.

Forget the frozen bags for now; we want that vibrant, fresh taste that screams spring .

If you rush the ingredient selection, you’ll end up with a slightly duller Homemade Asparagus Soup . Trust me, I’ve been there, trying to force flavour out of sad, tired vegetables. We want bright, punchy flavour for this Cream of Asparagus Soup Recipe .

The Snap Test and Skin Deep Beauty

When you’re hovering over the veg stall, remember this: texture is everything. You’re looking for firm, straight stalks. Avoid anything rubbery, floppy, or those that look like they’ve been sitting under a heat lamp since Tuesday.

See those woody ends? That’s the bit we chuck. They are tough as old boots and will ruin the smooth texture we are aiming for in a Velvety Asparagus Soup . So, how do you check how much to trim? Easy peasy. Hold a spear near the bottom and another piece a few inches up. Bend them gently.

They should snap cleanly where the tender part meets the tough part. That snap sound? That’s the sound of a good Fresh Asparagus Soup Recipe starting right there.

The tips should be tightly closed, like little green crowns. If the tips are open or look fuzzy, the spear is older. We want tight tips because they are sweeter and look smashing when we reserve a few for garnish on our Creamy Asparagus Soup .

Sizing Up for Silky Success

Now, you might see thin spears and thick spears. Does it matter for this Easy Cream of Asparagus Soup ? Yes and no.

The very thick ones are great because they have more flesh for that lovely purée. However, they often need peeling. Use a vegetable peeler to gently shave the skin off the bottom third of the thick stalks.

If the spears are medium to thin (about pencil thick), you can usually skip the peeling if you trim the ends well.

When buying for this recipe, try to get spears that are relatively uniform in thickness. This makes sure everything cooks evenly. Nobody wants half mushy asparagus when they are trying to achieve perfection in their Spring Asparagus Recipe .

A good pile of bright green spears is the best start to any Asparagus Soup Ingredients list.

The Aroma Tells All

Finally, give those Asparagus Soup Ingredients a gentle sniff. Fresh asparagus should smell green, slightly earthy, and very mild. If they smell swampy or strongly vegetal put them back.

The better they smell raw, the better your final Cream of Asparagus Soup with Heavy Cream will taste. That vibrant aroma is what translates into that signature springtime flavour that makes this soup so special. You want that unmistakable freshness shining through the richness of the cream.

Achieving Perfect Silkiness: The Art of the Strain

Right then, let’s get this lovely spring classic sorted out. We are making the Cream of Asparagus Soup , and while the flavour base is everything, texture is what truly separates the amateurs from the pros. We are aiming for that silky perfection here, aren't we?

This isn't just soup; it’s a Velvety Asparagus Soup experience. If you follow the steps above, your blend will be mostly smooth, but for that truly luxurious, restaurant quality finish that makes people ask, "How did you do that?" we need to talk about straining.

The Importance of the Sieve (Don’t Be A Sieve!)

I know, I know. Straining feels like an extra chore. When I first started making Homemade Asparagus Soup , I skipped this step religiously. "It's blended fine enough," I’d tell myself, usually while chewing on a tiny, slightly fibrous bit of asparagus stalk.

Honestly, it was a rookie error. Asparagus, especially if it's been simmering a little too long, can break down into tiny, stubborn strings that the blender blades just can't quite conquer.

When we’re creating a Creamy Asparagus Soup , we want it to glide off the spoon. A sieve specifically a good, fine mesh one acts as the final quality control.

It catches those last bits of tough fibre, ensuring every spoonful of your Fresh Asparagus Soup Recipe is pure liquid velvet. Trust me on this one; this step makes the difference between a good soup and the kind of Cream of Asparagus Soup that makes you want to write home.

Technique: Passing Through the Mesh

If you opted to use the flour to create a very light roux (as detailed in the steps for the Cream of Asparagus Soup Recipe ), you've already created a bit of body.

Now, once the soup is blended hot, be careful! you pour it slowly through your fine mesh sieve, which you should set over a clean saucepan or a large bowl.

Don't just pour it all in and walk away. Use the back of a ladle or a rubber spatula to gently press the liquid through the mesh. You’ll notice the liquid coming out looks incredibly uniform, almost impossibly smooth. The solids left behind are the bits that would have given your soup a slightly gritty mouthfeel.

For this particular Spring Asparagus Recipe , I try to push through every last drop, but I never force it too aggressively, or you risk pushing those fibres through as well.

The Richness Factor: Cream and Seasoning

Once strained, the soup is often slightly less vibrant than before, which is normal. This is where we bring back the richness and brightness before serving. Return the smooth liquid to a gentle heat remember, no boiling once the cream is in.

Whisk in that half cup of Cream of Asparagus Soup with Heavy Cream . This brings back the body and mellows the flavour beautifully.

The final seasoning check is crucial. Often, straining removes some of the diluted liquid, meaning the saltiness is concentrated again. Taste it now. Does it need a tiny pinch more salt? A final grind of pepper? And crucially, the lemon juice add that now, right before serving.

That little hit of acid is what makes the asparagus flavour truly pop. It’s the final polish on our Easy Cream of Asparagus Soup , ensuring it tastes utterly fresh and incredibly luxurious.

Spice Up Your Springtime Dream: Twiddling with Herbs and Spices

Right then, you’ve nailed the basic Cream of Asparagus Soup Recipe . It’s gorgeous as it is, a proper bowl of spring sunshine. But if you’re anything like me, you’re always looking for that little zing , that something extra to make people ask, “What’s your secret?” Because let’s be honest, making an Easy Cream of Asparagus Soup doesn't mean it has to taste boring.

The beauty of this Velvety Asparagus Soup is how well it takes flavour twists. Asparagus is quite mild, you see. It’s a lovely canvas, ready for whatever aromatic splash you fancy throwing at it.

Think of the herbs and spices as the seasoning on your Sunday roast they lift everything up!

Herbaceous High Notes for a Brighter Flavour

When I first started making this Homemade Asparagus Soup , I stuck rigidly to the thyme and bay leaf listed in the main recipe. Perfectly fine, mind you, but a bit… predictable. My breakthrough came one chilly evening when I ran out of thyme and grabbed some tarragon instead.

Crikey, what a difference!

Tarragon is a classic partner for green vegetables. It gives this Creamy Asparagus Soup a lovely, slightly aniseedy, sophisticated edge. Add just a small bunch (finely chopped) in with your main asparagus batch during the simmer.

It changes the whole dynamic of the Fresh Asparagus Recipe .

Another absolute winner, especially if you like things slightly savoury, is a whisper of fresh dill. It works wonderfully with the lemon zest we use at the end. If you’re thinking about a starter for a fancy lunch, try swapping the thyme for half dill and half chives. It makes the whole thing taste even fresher.

Just remember, soft herbs like dill and parsley should always go in near the end boiling them for 20 minutes turns them bitter and muddy, which is a rookie error we don't make!

A Little Heat Goes a Long Way

Now, let’s talk about spices. When people think about Asparagus Soup Ingredients , they rarely think "heat," but trust me on this one. A tiny pinch of something warming can balance out the sweetness of the vegetables beautifully, especially if you are using slightly older, tougher asparagus.

Forget chilli powder for a moment. My go-to, subtle warm spice for the Cream of Asparagus Soup with Heavy Cream is freshly grated nutmeg. Just a few scrapes over the pot when you add the stock.

It’s a very traditional addition to creamy sauces (think Béchamel), and it marries perfectly with the creamy texture here. It’s subtle you won’t be able to point to it, but you’ll notice if it’s missing.

If you want actual heat, a single, tiny pinch of white pepper works far better than black pepper for this style of soup. White pepper offers a cleaner, sharper heat that doesn't leave those dark specks floating around in your beautifully pale green liquid.

I learned that lesson the hard way after mistaking black pepper for the white in a batch destined for guests looked like it had been rained on!

Ultimately, experimenting with these additions is what turns a good Cream of Asparagus Soup into your signature dish. Start small, taste as you go, and enjoy the flavour journey!

Switching It Up: Making This Cream of Asparagus Soup dairy-free

Right then, let’s get this lovely spring classic sorted out. Cream of Asparagus Soup it’s a real treat, isn't it? Nothing beats that vibrant, fresh green flavour, especially when it’s velvety smooth.

This recipe will make your Mum proud; it’s refined enough for a dinner party but simple enough for a Tuesday night supper.

Now, I know some of you lovely folk can’t do dairy, or perhaps you’re just trying to cut back. No bother at all! This Cream of Asparagus Soup Recipe adapts brilliantly.

Historically, soup like this the crème kind relied heavily on dairy, usually loads of butter and heavy cream, for that richness. But we’ve got some cracking alternatives these days.

The Butter Swap: Olive Oil is Your Friend

When we start building the flavour base in step two, we usually melt down the butter. For a dairy-free version, just swap out the 3 tablespoons of butter for 3 tablespoons of decent quality olive oil. You might need to keep the heat a smidge lower initially.

The butter adds a certain nutty background flavour, that’s true, but olive oil keeps things light and lets that beautiful Fresh Asparagus Recipe shine through even more. Don't worry; you won't end up with a greasy finish.

The flour we use (the light roux) will still help bind everything perfectly. My first time trying this swap, I was worried it would taste too "Mediterranean," but honestly, you barely notice once the stock and asparagus go in.

Achieving That Velvety Asparagus Soup Texture Without Cream

This is the million dollar question, isn't it? We want that luxurious mouthfeel of the Velvety Asparagus Soup without the heavy cream.

My top suggestion for the best result in this Homemade Asparagus Soup is using full fat canned coconut milk. Yes, you read that right! I know some people balk at the thought, but trust me here.

When you use the full fat kind (the thick cream off the top of the can), and not the watery carton stuff, it works magic. It adds necessary fat and gives you a super Creamy Asparagus Soup finish.

If you absolutely cannot stand the thought of coconut even though you won't taste it once blended with the lemon and asparagus try unsweetened cashew cream. You can buy it pre-made, or simply soak raw cashews for a few hours, blend them with a little water until smooth, and use that in place of the heavy cream at the end.

It provides a beautiful, neutral richness.

Keeping It Bright: Lemon is Non-Negotiable

Whether you’re using dairy or not, the lemon is vital for this Easy Cream of Asparagus Soup . When you remove the dairy fats, sometimes the soup can taste a little dull, or the green flavour doesn’t pop .

That sharp little hit of fresh lemon juice and zest is what pulls everything back into focus. It makes the whole Asparagus Soup Ingredients list sing.

Remember, when we’re adding your substitute at the end, you still need to heat it gently don't let it boil after adding the coconut milk or cashew cream. We just want to warm it through before serving up this gorgeous Cream of Asparagus Soup .

You’ll find this dairy-free version is every bit as comforting as the classic. Happy cooking!

If you're craving more ideas, explore My Secret How To Make Your Favorite Creamy Chicken Pie No Soggy Bottoms , Cracking TexMex Flavour Creamy OnePot Chicken Fajita Pasta Recipe and Creamy Potato Leek Soup My GoTo Comforting French Recipe .