Green Door Hospitality

Adventures in Everyday Entertaining

Elegant and Affordable: Creamy Lemon Asparagus Soup

Lemon Asparagus Soup

This asparagus soup is perfect for spring.  The addition of lemon and chardonnay really make it stand out and is a wonderful addition to any meal.  The use of herbes de provençe balance out the other flavors, making you feel like you are spending springtime in the southern parts of France!

Creamy Lemon Asparagus Soup

  • 1 lb asparagus, roughly chopped
  • 1 lg shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 stick (8 Tbs) butter, divided
  • 2 lemons, juiced
  • 1 1/2 tsp herbes de provençe
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1/4 cup chardonnay
  • Kosher salt, to taste
  • Cracked black pepper, to taste

In a dutch oven, or large pot, heat 2 Tbs butter over medium heat.  Add shallot and saute until translucent.  Add garlic and let saute for 2-3 minutes.

Add chopped asparagus and lemon juice.  Let simmer for a couple minutes before adding herbes de provençe, as well as salt and pepper to taste.

Pour vegetable stock over the asparagus mixture, add bay leaves, and bring to a boil.

1 tablespoon at a time, add the rest of the butter, stirring until combined before adding the next tablespoon.

Reduce heat to low and let simmer for 10-15 minutes.

Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.

Return to heat, add the chardonnay and let simmer.  Adjust seasoning to taste.

28 comments on “Elegant and Affordable: Creamy Lemon Asparagus Soup

  1. lulu
    May 13, 2013

    This is a new twist on asparagus soup which I just happen to love. Let’s see, I have all the ingredients so there’s no reason why this can’t be made today. Do you make your own stock or use one from the grocery shelf?

    • Green Door Hospitality
      May 13, 2013

      I currently buy vegetable broth at the store — but I am going to be starting to make it myself. And then I’ll freeze it in small batches so I always have it on hand.

  2. the Painted Apron
    May 13, 2013

    Oh this looks goooood! I will have trouble putting the Chard in the soup, can’t I just drink it instead? 🙂

    • Green Door Hospitality
      May 13, 2013

      Hehe, that’s why you only need 1/4 cup…. 1/4 cup for soup, 1 3/4 cup for you. (Wine automatically comes in 2 cup increments, right??) 😉

  3. Sarah
    May 13, 2013

    Hmm, it’s clear that I need some wine in my asparagus soup next time! Sounds delicious.

    • Green Door Hospitality
      May 14, 2013

      Thanks Sarah! And make sure you have plenty to not just put in the soup but drink on the side as well! 😉

      • Sarah
        May 14, 2013

        Ah yes! That is definitely required. I’m pretty sure it’s illegal to put wine in food without taste-testing the wine… 😉

      • Green Door Hospitality
        May 14, 2013

        Oh yes! You are quite right… so must not break the law! 😉

  4. Cloches & Lavender
    May 13, 2013

    Sounds great, love asparagus and lemon together. Great for the warm weather.


  5. leaner by the lake
    May 13, 2013

    Um, YES! This looks like the perfect summer soup. Adding to the queue! Asparagus is one of those summer veggies I cannot get enough of.

    • Green Door Hospitality
      May 14, 2013

      🙂 I love asparagus too! I really think you’ll enjoy the soup Eileen…was so refreshing and light.

  6. Do you get asparagus guilt chopping it up? I’m a tried and true roast it with olive oil and garlic kind of girl. But I think it’s mostly because I think asparagus is wildly awesome in its appearance so I always enjoy seeing it on my plate. Perhaps I need to give this recipe a go and see if I feel sad afterwards? It sounds delicious! 🙂

    • Green Door Hospitality
      May 14, 2013

      Sarah, I do know what you mean about asparagus guilt. We usually eat our asparagus roasted and keep the asparagus long and beautiful. But… this soup is just way too yummy not to chop it up and put it in. The funny thing is that I kept a couple stalks reserved to do a pretty garnish on top of the soup — and they kept sinking under. I really need to research what the photographer’s trick is for making asparagus float. 😉

  7. apuginthekitchen
    May 13, 2013

    I love asparagus and this soup looks delicious. I love all the flavors.

  8. Home Seasons
    May 13, 2013

    A springtime soup sounds delicious right about now!

  9. Peri's Spice Ladle
    May 13, 2013

    I love the touch of lemon and herb de Provence to this soup…plus some garlic and shallot would give amazing flavor! A must try…

  10. Christine
    May 14, 2013

    Sounds lovely. I imagine eating it with heavily buttered crusty bread.

    • Green Door Hospitality
      May 15, 2013

      Thanks! And yes…perfect for dipping bread into — or eating the bread on the side. We also found it works well with a Jarlsberg grilled cheese sandwich!

  11. gotasté
    May 14, 2013

    All the ingredients in this recipe looks just right for a perfect soup. I can do this 🙂 Thank you for sharing Kenley!

  12. Pingback: Week In Review: Golden Girls, Consumerism, and Food Revolution Day | Green Door Hospitality

  13. now at home mom
    May 18, 2013

    lemon and chardonnay to the asparagus soup; love it! 🙂 sounds really good Kenley!
    sorry Kenley to have not stopped by your blog these last few days, I wasn’t able to blog this last week 😦

    • Green Door Hospitality
      May 20, 2013

      Thanks and glad you like the recipe!
      Hope all is well and great to hear from you again! 🙂

  14. Pingback: Creamy Lemon Asparagus Soup | Master In Cooking

Let me know what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: