Creamy Asparagus & Pea Soup with Lemon Dill Swirl

Name: Creamy Asparagus & Pea Soup with Lemon Dill Swirl
Prep time: 15 min
Cook time: 30 min
Yield: 6

asparagus peas soup creamy spring vegetarian fresh lemon dill healthy comfort-food

Soups

A velvety spring soup combining fresh asparagus and sweet peas, finished with a bright lemon-dill swirl that adds elegance and vibrant flavor to this seasonal favorite.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 30

Ingredients

500g1 lb fresh asparagus, trimmed and chopped
300g2 cups frozen peas
30g2 tbsp butter
1 large1 large leek, white and light green parts, sliced
2 stalks2 stalks celery stalks, chopped
3 cloves3 cloves garlic cloves, minced
1 litre4 cups vegetable stock
125ml½ cup heavy cream
1 tsp1 tsp salt, or to taste
¼ tsp¼ tsp ground white pepper
2 tbsp2 tbsp fresh lemon juice
1 tbsp1 tbsp fresh lemon zest
30g¼ cup fresh dill, chopped
125g½ cup sour cream
2 tbsp2 tbsp extra virgin olive oil
15g2 tbsp fresh chives, chopped

Instructions

Heat 30g2 tbsp butter in a large pot over medium heat. Add 1 large1 large leek and 2 stalks2 stalks celery stalks, cooking for 5-6 minutes until softened.
Add 3 cloves3 cloves garlic cloves and cook for another minute until fragrant.
Add 500g1 lb fresh asparagus and cook for 3-4 minutes, stirring occasionally.
Pour in 1 litre4 cups vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until asparagus is very tender.
Add 300g2 cups frozen peas and cook for 2-3 minutes until heated through and bright green.
Remove from heat and let cool slightly. Using an immersion blender, puree soup until smooth and creamy.
Stir in 125ml½ cup heavy cream, 1 tsp1 tsp salt, and ¼ tsp¼ tsp ground white pepper. Taste and adjust seasoning as needed.
For the lemon-dill swirl, whisk together 125g½ cup sour cream, 2 tbsp2 tbsp fresh lemon juice, 1 tbsp1 tbsp fresh lemon zest, 30g¼ cup fresh dill, and a pinch of salt in a small bowl.
Gently reheat soup if needed, but don't boil after adding cream.
Ladle soup into bowls and add a dollop of the lemon-dill mixture. Use a knife tip to create a swirl pattern. Drizzle with 2 tbsp2 tbsp extra virgin olive oil and garnish with 15g2 tbsp fresh chives.

Ingredients

id: fresh_asparagus metric: 500g imperial: 1 lb name: fresh asparagus, trimmed and chopped
id: frozen_peas metric: 300g imperial: 2 cups name: frozen peas
id: butter metric: 30g imperial: 2 tbsp name: butter
id: leek metric: 1 large imperial: 1 large name: leek, white and light green parts, sliced
id: celery metric: 2 stalks imperial: 2 stalks name: celery stalks, chopped
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic cloves, minced
id: vegetable_stock metric: 1 litre imperial: 4 cups name: vegetable stock
id: heavy_cream metric: 125ml imperial: ½ cup name: heavy cream
id: salt metric: 1 tsp imperial: 1 tsp name: salt, or to taste
id: white_pepper metric: ¼ tsp imperial: ¼ tsp name: ground white pepper
id: lemon_juice metric: 2 tbsp imperial: 2 tbsp name: fresh lemon juice
id: lemon_zest metric: 1 tbsp imperial: 1 tbsp name: fresh lemon zest
id: fresh_dill metric: 30g imperial: ¼ cup name: fresh dill, chopped
id: sour_cream metric: 125g imperial: ½ cup name: sour cream
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: extra virgin olive oil
id: chives metric: 15g imperial: 2 tbsp name: fresh chives, chopped

Instructions

Heat {butter} in a large pot over medium heat. Add {leek} and {celery}, cooking for 5-6 minutes until softened.
Add {garlic} and cook for another minute until fragrant.
Add {fresh_asparagus} and cook for 3-4 minutes, stirring occasionally.
Pour in {vegetable_stock} and bring to a boil. Reduce heat and simmer for 15 minutes until asparagus is very tender.
Add {frozen_peas} and cook for 2-3 minutes until heated through and bright green.
Remove from heat and let cool slightly. Using an immersion blender, puree soup until smooth and creamy.
Stir in {heavy_cream}, {salt}, and {white_pepper}. Taste and adjust seasoning as needed.
For the lemon-dill swirl, whisk together {sour_cream}, {lemon_juice}, {lemon_zest}, {fresh_dill}, and a pinch of salt in a small bowl.
Gently reheat soup if needed, but don't boil after adding cream.
Ladle soup into bowls and add a dollop of the lemon-dill mixture. Use a knife tip to create a swirl pattern. Drizzle with {olive_oil} and garnish with {chives}.

Tips

Asparagus Preparation: Save the tough ends for making vegetable stock. Peel thick asparagus stems for even cooking.

Smooth Texture: For ultra-smooth soup, strain through a fine-mesh sieve after blending to remove any remaining fibers.

Color Preservation: Don't overcook the peas - they should remain bright green to maintain the soup's vibrant color.

Make-Ahead: Soup base can be made 2 days ahead without cream. Add cream when reheating to prevent curdling.

Serving Temperature: Serve hot for comfort or chilled for a refreshing summer soup. If serving cold, thin with extra stock if needed.

Garnish Options: Top with toasted pine nuts, crispy pancetta, or edible flowers for special occasions.