UntrainedChef
Asparagus Soup - soup, vegetarian recipe

Asparagus Soup

40 min
2 portions

Silky smooth and bright green — great as a starter or a light dinner with some bread and cured ham on the side.

Instructions

  1. 1

    Snap or cut off the tough bottom ends of the asparagus. If you're using white asparagus, peel the stalks.

  2. 2

    Cut off the asparagus tips and set them aside for serving. Chop the rest of the asparagus and the onion into pieces.

  3. 3

    Sauté the asparagus and onion in the margarine in a pot until soft and glossy. Pour in the stock (you can use stock made from the peelings and trimmings if you like) and the cream, bring to a boil, then lower the heat and let it simmer until the asparagus is completely tender.

  4. 4

    Blend the soup until completely smooth using a hand blender or a regular blender. Season with salt, pepper, and lemon juice.

  5. 5

    Cook the asparagus tips in lightly salted water until just tender, then divide them between deep bowls. Pour the soup over and scatter some finely chopped herbs on top.

Per average serving

197
Calories
kcal
5.7
Protein
g
11.5
Carbs
g
16.1
Fat
g
3.1g
Fiber
6.8g
Sugar
568mg
Sodium

Tips from the kitchen

  • Don't toss the woody ends and peelings. Simmer them in the stock for 15 minutes, then strain, and you get a deeper asparagus flavor before you even start the soup.
  • Cook the tips separately and keep them a little firm. They sit in the bowl as a garnish, so you want some bite against the smooth soup.
  • Blend longer than you think you need to. For that silky texture, run the hand blender a full minute, and if you want it really fine, push it through a sieve afterward.
  • Add the lemon juice at the very end, off the heat, and taste as you go. A little brightens the soup, too much and it turns sour against the cream.
  • Let the asparagus go properly tender before blending. If it still has resistance when you poke it, the soup will end up stringy.

Ways to vary it

  • A handful of fresh peas thrown in with the stock makes the soup even greener and adds a bit of sweetness.
  • Swap the chopped herbs on top for a spoonful of crème fraîche and a few toasted almonds if you want some crunch.
  • If you're using white asparagus, a little grated nutmeg stirred in at the end suits it nicely.

Storage & leftovers

Keeps 3 days in the fridge in a sealed container. It freezes well, though the cream can split slightly, so give it a good stir or quick blend after thawing. Reheat gently over low heat and don't let it boil hard, or the cream may break.

What to serve with it

Good bread and some cured ham on the side turn it into a light dinner. A glass of crisp white wine doesn't hurt either.

UC
By Untrained ChefPublished 6 May 2026 · Updated 11 July 2026

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