This cream of asparagus soup is the perfect spring soup. It's bright and refreshing, tasting of crisp asparagus, a hint of citrus and rich cream. Love it for lunch or dinner with some toasted sourdough.
2poundsasparagus spears,cut into pieces with stems removed
3cupsvegetable or chicken stock
½cupheavy cream,plus more for drizzling
2tablespoonsfreshly squeezed lemon juice
crumbled feta cheese,for garnish
Heat the butter in a large pot over medium-low heat. Add the onions, garlic and a big pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the asparagus and dill. Cook for another 5 minutes.
Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes.
Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat.
Stir in the cream and lemon juice. Taste and season with more salt and pepper if necessary.
Serve with a few drops of cream on top and the top of an asparagus spear! Sprinkle on crumbled feta for garnish.