This creamy Asparagus Soup is made with only a handful of ingredients and can be enjoyed as a vegetarian main course or as a starter to an elegant dinner.
Trim asparagus by snapping off the tough woody ends. Discard the ends.
Cut the stalks of asparagus into 1-inch pieces; set aside.
Heat up 1 tablespoon butter and 1 tablespoon olive oil in a 4-quart, or bigger, Dutch oven or soup pot. Stir in the onions and cook for 1 minute.
Add the asparagus pieces, stir in the minced garlic, and season with salt and pepper. Continue to cook for 5 minutes, stirring often.
Add the vegetable broth and bring to a boil; lower the heat to a simmer, cover with a lid, and continue to cook for 12 to 14 minutes or until the asparagus is softened.
Remove the lid and puree the soup with an immersion blender, or purée the soup in batches in a regular blender until completely smooth.
Pour the blended soup back into the pot and set over medium-high heat.
Whisk in the heavy cream and lemon juice and bring the soup to a slow boil. Whisk in the remaining tablespoon of butter.
Remove from heat; taste the soup and adjust accordingly.
Sprinkle with parsley and serve.
Notes
Prep the Asparagus: Those asparagus stalks have a tough, woody end that's not fun to chew. A simple bend near the base will let it break naturally. If you prefer, give it a quick snip with a knife.
No Immersion Blender? No Sweat! You can use a standard blender. But depending on its size, you might need to blend the soup in portions.
Give It a Taste: This is super important, especially since this soup doesn't have a ton of added flavors. You might find yourself reaching for some extra salt, pepper, or even a squeeze of lemon.
Storage: Store leftover soup in an airtight container in the fridge for 4 days, and reheat preferably on the stovetop, though a microwave can be used if needed. Due to its cream base, it's best not to freeze this soup as the cream may separate upon thawing.