Asparagus Soup

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

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  • 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


  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.