Lemon Asparagus Soup

lemony asparagus soup 9

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!

lemony asparagus soup 9
3.2 from 5 votes

Lemony Asparagus Soup

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.  
Course Soup
Cuisine American
Total Time 30 minutes
Author Sue Moran


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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!

Lemon Asparagus Soup Pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Anne VandeMoortel
    April 12, 2014 at 1:59 pm

    Luscious looking. I must go to the store tomorrow for the lemon and eggs. Have plenty of asparagus to gorge on.

  • Reply
    Norma-Platanos, Mangoes & Me!
    April 9, 2014 at 7:10 am

    This looks absolutely wonderful!

  • Reply
    Tricia @ Saving room for dessert
    April 8, 2014 at 10:07 am

    Gorging on cheap asparagus – absolutely – so funny! This soup looks beautiful and the color is amazing. Love it! Hope you’re having a great day Sue!

  • Reply
    Laura Dembowski
    April 7, 2014 at 1:02 pm

    I have been all over the asparagus lately. This soup is calling my name!

  • Reply
    April 7, 2014 at 3:48 am

    That bright lemony flavor sounds so refreshing! Pass me a bowl!

  • Reply
    April 6, 2014 at 11:51 pm

    Looks beautiful – will try this soup asap!

  • Reply
    Di Gow
    April 6, 2014 at 8:54 pm

    Hi Sue,
    Mine had the green tint you were looking for. I served this as my first course tonight and everyone loved it. Thanks for all the great inspiration, not only on this recipe, but everything you send our way.

    • Reply
      April 6, 2014 at 9:37 pm

      Thanks for the kind words, I appreciate it so much!

  • Reply
    Sam @ My Carolina Kitchen
    April 6, 2014 at 3:34 am

    This has to be THE most gorgeous asparagus soup presentation I’ve ever seen. Wow.

    • Reply
      April 6, 2014 at 2:08 pm

      Thanks Sam!

  • Reply
    April 5, 2014 at 1:32 pm

    Two of my favorite soups combined together. Definitely spring, definitely bright, and definitely MINE! I’m feeling under the weather, so this soup would do wonders. Beautifully done.

    • Reply
      April 6, 2014 at 2:09 pm

      Thanks Deb!

  • Reply
    April 5, 2014 at 10:36 am

    Oh, this looks lovely Sue, love your pics they are always the best.

    • Reply
      April 6, 2014 at 2:15 pm

      I was a little disappointed in the color because I was imagining a greener soup, but it ended up emphasizing the lemon in a nice way.

  • Reply
    Adam J. Holland
    April 5, 2014 at 9:48 am

    This bright dish is just what the doctor ordered. Outstanding.

    • Reply
      April 6, 2014 at 2:15 pm

      Thanks for visiting Adam!

  • Reply
    [email protected]'s Recipes
    April 5, 2014 at 9:16 am

    So refreshing and tasty!

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