This velvety asparagus soup recipe is a timeless spring favorite worth revisiting. Originally featured in our March 2006 issue, the soup is gently simmered before being blended to a completely smooth consistency. A dollop of lemon crème fraîche (or sour cream) provides a vibrant, zesty finish. It has everything you want in cream of asparagus soup: velvety, vibrant, and just sharp enough to give it a zing. We updated this recipe in 2026 by increasing the asparagus, yielding a thicker, more satisfying soup that works as a slightly rustic starter for a spring dinner party or a light lunch. For a smoother finish, strain the blended soup through a fine-mesh sieve. More spring recipes →
