Alright, I got a little carried away on Monday with that chocolate-peanut-butter-monstrosity.

So today I am reigning it in and serving up something really light and refreshing.

This is my third recipe from Jessica Fechtor's memoir and cookbook, Stir, that I am sharing with you. You can see the other two here: Roast Chicken and Simple Seared Salmon.

This is a great soup for the end of Summer. We're getting in the last of some fresh Summer asparagus, it is really light which makes for a great appetizer and the lemon juice just makes it sing!





Creamy Asparagus Soup

Recipe adapted from Stir by Jessica Fechtor


1 medium yellow onion, peeled and chopped
1 garlic clove, pressed
2 pounds asparagus, hard ends removed and chopped, plus more if you want a fancy garnish
2 tablespoons unsalted butter
4-5 cups vegetable broth
1/4 cup heavy cream or crème fraîche
Lemon juice


  1. In a large pot, melt down the butter over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the aspargaus, salt and pepper and continue cooking another 5 minutes. Add 4 cups vegetable broth and bring to a simmer. Partially cover the pot with a lid (leave a little space for steam to escape) and continue simmering for 15-20 minutes.
  2. Remove from heat and let it cool. Once cooled, transfer to a blender in batches and blend until smooth. Return to the pot or a bowl. Add the heavy cream or crème fraîche. If your soup seems thick for your taste, feel free to add in a bit more vegetable broth until it's your desired texture.
  3. This soup is even more delicious if made ahead of time. If you're serving immediately, add lemon juice. Otherwise wait to add the lemon until you are ready to serve it.
  4. Serve warm or chilled, both are yummy. Garnish with sour cream, grilled aspargus tips if you're feeling fancy or toasted pistachios for some fun. Serve with extra lemon wedges and enjoy!