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Asparagus Soup

Photo Credit
Pixabay
Catherine Boeckmann
Yield
Serves 4-6
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Boil
Simmer
Sources
Soups, Chowders, and Stews
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We make this during asparagus season and it’s amazing! Fresh asparagus makes this impossible to resist, but frozen works almost as well. Serve with crusty bread.

See our video on how to make this asparagus soup.

Ingredients
6 green (spring) onions
1 pound (450 grams) asparagus
2 tablespoons olive oil
17 fl. ounces (500 ml) of vegetable stock (stock cube is fine)
Salt and pepper to taste
Optional: 4 tablespoons of heavy/double cream
Salt and pepper to taste
Instructions

Wash and chop the six green (spring) onions. Then wash and chop 1 pound of asparagus. Heat olive oil in a pot and then add onions. Lightly cook onions until softened. 

Add asparagus and cook for three minutes. 

Add the vegetable stock. (Don’t worry, a stock cube is fine.)

Simmer gently until the asparagus is soft (about 10 minutes). Season with salt and pepper to taste.

Now, blend the entire mixture until smooth. (You can use a food blender.)

Stir in the heavy/double cream until blended. (For a lighter and more elegant touch, use creme fraiche.)

If needed, reheat soup. 

 

 

 

 

 

About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Anne (not verified)

2 years 7 months ago

Asparagus is a monocot — a grass plant;

PK Garman (not verified)

11 years 8 months ago

Makes a great soup. Only difference, I added 2 tablespoons of chopped onion and 4mushrooms to the butter before adding flour. Great with the added flavor.