Asparagus Soup

It may seem an extravagant indulgence but asparagus makes a wonderful soup

  • Rating
    (16 ratings)
    Rate this recipe
  • Serves 4-6

  • Prep time 15 mins

  • Cooking time 20 mins

  • Total time 35 mins

  • Skill level Easy

  • Freeze yes
  • Prepare ahead yes


  • 75g (3oz) butter
  • 1 small onion, finely chopped
  • 2 small leeks, white parts only, finely sliced
  • 1 potato, peeled and chopped
  • 850ml (1 ½ pt) vegetable stock or water
  • 500g (1lb 2oz) asparagus, trimmed and cut into 4cm (1 ½ in) lengths
  • 150ml (1/4 pt) double cream


You could blanch a few of the asparagus tips in boiling water for a couple of minutes to use as a garnish. This soup is also delicious served chilled


Asparagus soup is definitely an underestimated soup as it is not very popular but it is so deliciously delicate that it can be enjoyed as a starter for any kind of main course. The few ingredients means that the asparagus and the cream work beautifully together to make a soup which is silky smooth and velvety, without being overpowered by any other dominant flavours. It can be enjoyed warm or chilled, it is extremely tasty either way!

Why not take a look at the our soups we have to offer in our soup section, you'll be spoilt for choice!


  1. Melt the butter in a large saucepan, add the onion and leeks and sweat with a lid on for 10 minutes. Do not allow the vegetables to colour. Add the potato and stock and bring to a boil. Reduce the heat and simmer gently for 15 minutes or until the potato is soft. Add the asparagus and cook for 5 minutes until just cooked. Season with salt and pepper.

  2. Blend the soup in a liquidiser until smooth, then pass through a sieve. Stir in the cream, check the seasoning and serve in warmed bowls.