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Spring Green Asparagus Soup in a bowl

Spring Green Asparagus Soup

Course: Soup
Cuisine: European
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Author: Edyta
If you love asparagus but have never tried asparagus soup, then you’re in for a real treat. This velvety, smooth and flavorful soup will steal your heart.
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Ingredients

  • 2 tbsp Butter or Ghee, or Olive Oil
  • 1/2 Leek Large or 2 small, chopped
  • 4 Potatoes Yellow, medium sized, cubed
  • 2 Bunches Green Asparagus Broken, Cut up* (See Notes)
  • 4-6 cups Broth Chicken or Vegetables, start with 4 cups and add more as needed
  • 1/2 cup Heavy Cream
  • Salt and Pepper to taste
  • Squeeze of Lemon Juice to taste
  • Fresh Parsley to serve
  • Drizzle of Extra Virgin Olive Oil to serve

Instructions

Prepare your veggies:

  • If you prepare your veggies ahead oftime then the process of making this soup will be so much easier and quicker.
  •  Wash and chop your onions and leeks;
  • Peel and cut your potatoes;
  • Break the asparagus spears, where they naturally break; then cut off the tops off and cut the rest into 2” pieces.

Making the Soup

  • Heat up your butter, clarified butter, or olive oil, in a Dutch Oven or other heavy pan; add onions and leeks and sauté them until translucent, for about 5 minutes;
  • Add potatoes and cook for another couple of minutes;
  • Add stock; cover and cook for about 20 minutes, until the veggies are almost cooked;
  • Add cut-up asparagus (saving the tops), cover and cook for another 10 minutes;
  • Add heavy cream, mix and cook for 2 more minutes;
  • Check for seasoning; add salt and pepper and a squeeze of lemon juice, taste and adjust accordingly to your tastes.

Notes

   *Break the asparagus spears, where they naturally break; then cut off the tops off and cut the rest into 2” pieces. You want to keep the tops for serving.