This silky asparagus soup recipe is a spring classic worth revisiting. First printed in our March 2006 issue, the soup is lightly simmered, then blended until completely smooth. A swirl of lemon crème fraîche (sour cream works too) adds a bright, zesty finish. It’s everything you want in cream of asparagus soup: velvety, vibrant, and just sharp enough to wake it up.

We updated this recipe in 2026 to increase the amount of asparagus, resulting in a thicker, more satisfying soup that serves as a somewhat rustic first course for a spring dinner party or a light lunch. For a more refined finish, pass the soup through a fine-mesh strainer after blending.

Recipe information

Ingredients

4

Tbsp. (½ stick) unsalted butter

6

large shallots, thinly sliced (about 1 cup)

4

lb. asparagus, trimmed, cut into 2" pieces

2

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

2

tsp.…