Ingredients:

  • 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt, or to taste
  • ½ tsp black pepper, or to taste
  • 1 tbsp fresh lemon juice (optional)
  • Zest of 1 lemon (optional, for garnish)
  • Fresh parsley or chives, chopped (for garnish)

Instructions:

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for 1 more minute until fragrant.
  4. Add asparagus pieces to the pot, stirring to combine.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and simmer until asparagus is tender, about 15 minutes.
  7. Remove from heat. Carefully transfer the mixture to a blender and puree until smooth.
  8. Return the pureed soup to the pot over low heat.
  9. Stir in heavy cream, salt, pepper, and lemon juice. Heat through without boiling.
  10. Ladle the soup into bowls and garnish with lemon zest and chopped herbs.