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Creamy asparagus soup with dill in bowl with spoon

Easy Asparagus Soup with Dill (Baltic Style)

Marissa
This comforting asparagus dill soup is a springtime favorite across Baltic kitchens, combining the bright flavors of fresh asparagus with fragrant dill in a velvety, creamy base.
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Prep Time 10 minutes
Cook Time 20 minutes
Course dinner, lunch, Soup
Cuisine Baltic, European
Servings 3
Calories 248 kcal

Equipment

  • Soup Pot
  • veggie peeler
  • Sharp knife

Ingredients
  

  • 1 1/2 pounds fresh asparagus (about 700 grams) woody ends trimmed
  • 1 medium onion diced
  • 1-3 potatoes peeled and cut in smaller pieces
  • 1 stalk celery finely chopped
  • 1 tbsp Lemon zest organic lemon
  • 1 tbsp lemon juice
  • 3 tablespoons olive oil or butter
  • 4 cups of water
  • 1 cup heavy cream
  • 1/2 cup fresh dill chopped (plus more for garnish) or 1 1/2 tbsp dried
  • 2 cloves garlic minced
  • 1/2 tsp Salt
  • 1/4 tsp pepper
  • Parsley

Instructions
 

  • Finely chop the onion, garlic and celery stalk.
  • Wash asparagus spears and either snap off wooden ends or peel the ends with a vegetable peeler. Cut the asparagus into 1-2 inch pieces.
  • Peel potatoes and chop into smaller pieces.
  • In a large pot, melt oil or butter over medium heat. Add onion and celery and cook until translucent, about 5 minutes.
  • Add garlic and cook for another minute until fragrant.
  • Add water and potatoes to pot.
  • Bring to a boil, then reduce heat and simmer for 5-7 minutes or until potatoes starts to soften.
  • Add asparagus and simmer on low heat until asparagus is tender, but still nice and green, about 4-5 minutes.
  • Scoop out about 10 asparagus spear heads to use as garnish and place in small side dish. Once you have blended the soup, you will add them back in.
  • Add the lemon zest, fresh lemon juice and 2/3 of the fresh dill to the soup pot.
  • Using a hand-held immersion blender (or transfer to a food processor) puree soup until smooth.
  • Stir in heavy cream and the rest of the fresh dill and the asparagus heads you scooped out previously. Season with salt and pepper.
  • Heat through but do not boil.
  • Serve hot, garnished with a dollop of extra cream or sour cream and extra fresh dill or parsley for garnish.

Notes

  • Choose bright green asparagus with tight, compact heads. They taste the freshest.
  • Don't overcook the asparagus. Once it is soft and tender, which is about 4-5 minutes after putting it into the boiling water, it is done. This will depend on the size of your asparagus, so you will need to keep an eye on it.
  • Don't skip trimming the woody ends, either by cutting them off or peeling the ends.
  • Use fresh dill for the best flavor, but you can absolutely use dried dill. It is one of those herbs that does actually taste good when dried.
  • Blend thoroughly for the smoothest texture.
  • Don't boil the soup after adding cream to prevent curdling.

Nutrition

Serving: 1gCalories: 248kcalCarbohydrates: 27gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 614mgPotassium: 892mgFiber: 7gSugar: 7gVitamin A: 2329IUVitamin C: 41mgCalcium: 103mgIron: 6mg
Keyword asparagus, Baltic, easy, quick
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