Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- Kosher salt and pepper, to taste
- 2 pounds asparagus spears, cut into pieces with stems removed
- ½ teaspoon dried dill
- 3 cups vegetable or chicken stock
- ½ cup heavy cream, plus more for drizzling
- 2 tablespoons freshly squeezed lemon juice
- Crumbled feta cheese, for garnish
Instructions
- Sauté aromatics: Heat the butter in a large pot over medium-low heat. Add the diced onions, minced garlic, and a generous pinch of salt and pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
- Add asparagus and dill: Stir in the chopped asparagus pieces and dried dill. Continue cooking for another 5 minutes to slightly soften the asparagus and allow the flavors to meld.
- Simmer with stock: Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook until the asparagus is very tender, approximately 10 to 15 minutes.
- Blend the soup: Carefully transfer the hot soup in batches to a blender or use an immersion blender directly in the pot. Blend until the mixture is fully pureed and smooth. Return the soup to the pot if needed and warm over low heat.
- Finish soup: Stir in the heavy cream and freshly squeezed lemon juice. Taste the soup and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the soup into bowls, drizzle with a few drops of cream, and garnish with an asparagus spear and crumbled feta cheese for a flavorful and elegant presentation.
Notes
- For a vegan version, substitute the butter with olive oil, use vegetable stock, and replace heavy cream with coconut cream or cashew cream.
- Be cautious when blending hot liquids; blend in small batches and vent the blender lid to avoid pressure buildup.
- Stems of asparagus are removed because they can be tough and woody, ensuring a silky texture.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Fresh dill can be used instead of dried if available—use about 1 tablespoon fresh dill.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
