This lemon asparagus soup will give you another excuse to gorge on the fresh, in-season asparagus available this time of year. This lemony soup, inspired by Greek Avgolemono soup, is just the picture of spring, if you ask me.
This soup has a bright, unexpected tangy citrus flavor with no heavy flour or cream to weigh it down. I added a leek and some celery salt, and along with the chicken stock, this soup is hearty and savory for being essentially a vegetable soup. Serve it as a first course for any spring gathering like Mother’s Day, or Easter, or make it a light spring meal with a salad and some crusty bread.
The method for making this soup both creamy and light is taken from one of my all time favorite lemony soups from Greece, AVGOLEMONO. This traditional soup is slightly thickened and enriched with a combination of beaten eggs and lemon juice.
I think it makes the perfect soup consistency ~ it’s thick enough and just slightly creamy enough (with no dairy!) to feel like you’re getting a little more than just broth, but it’s also not gloppy or cloying like some creamy soups can be. It would be great served over white rice, or with a crusty loaf of bread for a light but satisfying meal.
Adding a final squeeze of lemon juice at the end of cooking, or serving with lemon wedges on the side, helps to keep the citrus flavor fresh.
If you’re looking for more ways to use up some fresh asparagus, try these other recipes!
- CHOPPED ASPARAGUS SALAD
- FRESH ASPARAGUS BLENDER SOUP
- ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE
- SPRING GREEN RISOTTO WITH PEAS, ASPARAGUS, AND FENNEL
- 2 Tbsp butter (or clarified butter or olive oil)
- 1 leek
- 1 lb asparagus
- 5 cups chicken stock
- 1/4 tsp celery seed
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1/3 cup fresh lemon juice
- 2 eggs, well beaten
- Trim the tough outer leaves and the end off the leek and slice the white part and a little of the tender green part. Wash thoroughly and pat dry. Melt the butter in a heavy bottomed soup pot and saute the leek for about 10 minutes, stirring often, until softened.
- Trim the ends off the asparagus stalks and discard. Slice the stalks in 1 inch pieces, reserving a few tips for garnish. Add the asparagus to the pot, along with the stock, celery seed, salt and pepper. Bring up to a boil and then turn down the heat and simmer until the asparagus is just tender, about 15 minutes.
- Puree the soup, in batches, in a food processor and then pour the soup back into the pot.
- Mix the lemon juice with the beaten eggs. Ladle a little of the hot soup into the egg mixture, whisking continuously. Ladle in another portion of hot soup into the egg mixture and whisk well. Then pour it all back into the soup pot, whisking the entire time. Take the soup off the heat and taste to check the seasonings. Adjust if necessary and serve with slices of lemon and asparagus tips for garnish.
Make it your own ~
- Make it vegetarian by swapping out the chicken stock or veggie stock and using olive oil instead of butter.
- Add some rotisserie chicken for a heartier soup.
Don’t forget to pin this Lemon Asparagus Soup!