Today I’m making an Asparagus Soup with lemon, because I like vegetable soups and I really like asparagus. I think you will enjoy this dish too!

Watch How to Make It

This Asparagus soup can energize you in the middle of the day after a stressing morning at work or on any cold season day, especially if it’s raining.

Here is the written recipe, with the ingredients and step by step instructions:

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Asparagus Soup with Lemon

Servings 6 people

Equipment

Sharp knife

Chopping board

Hand Blender

Boiling Pot

Pan

Ingredients

2 bundles asparagus
1 lemon
2 onions (big)
1 potato (big)
3 cloves garlic
4 cups vegetable stock (or 1 liter)
chopped parsley (or coriander, for plating)
bread for Croutons

Instructions

The Croutons

Slice the bread in cubes
Put it in a preheated pan with olive oil, at medium heat
Cook until they turn golden brown
Set aside

The Soup

Cut the asparagus in little pieces, until you get to the woody bottom part. That would be about 3 quarters of the asparagus. Throw away the hard part.
Peel the potato and cut it in small cubes, so it will boil faster.
Chop the onion
Take the onion and put it in a preheated pot. Let it sweat for 5-7 minutes at low heat.
Add the crushed garlic, or chop it if you prefer, and let it cook with the onion for 30 seconds
Add the asparagus and cook for 1 minute.
Add the potatoes, the vegetable stock and a teaspoon of salt. We let this cook for 20 minutes at medium heat
Season with the juice of half a lemon and some black pepper.
Use a hand blender to mix all this until you get a silky smooth texture
Let this cook for another 2-3 minutes
For plating, I like to use a nice bowl and add some parsley, croutons and black pepper over the soup. I also have some lemon wedges aside, in case it needs more lemon.