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. ground coriander 4 cups low-sodium vegetable broth Freshly ground black pepper ¼ cup crème fraîche or sour cream 1 tsp.…