Asparagus Soup

I enjoy a lot of food in its purest form. Like a ripe peach. A just-boiled potato with cheese. Radishes with butter and salt. A raw oyster immersed in its salty liqueur.

I love to cook, but I also respect beautiful, seasonal produce, like springtime asparagus and strawberries. I’d rather eat just-picked strawberries than put them in a batch of blondies, for example.

Likewise, with asparagus, preparing them simply steamed with a little olive oil and lemon is perfection to me. However, I feel that creating a soup with fresh asparagus isn’t disrespectful. As long as you allow the asparagus to shine.

So here’s my version of asparagus soup. There’s an extra step making asparagus broth with the ends, then completing the soup. Thanks to my girlfriend Gabriella for teaching me this!

Springtime Asparagus Soup
printable recipe below

2 bunches of fresh asparagus, about 2 pounds total
1 small onion, quartered
2 cloves garlic, smashed
A sprig of parsley
1 bay leaf
Pinch of salt
Chicken stock, about 32 ounces
2 tablespoons butter
Salt, to taste
White pepper, optional

Rinse the asparagus gently in cool water. Remove the tough ends by breaking them off where they tell you to.

Set aside the asparagus for later, wrapped in a damp cloth.

Place all of the ends in a medium stock pot. Add the onion, garlic, bay leaf, parsley, a pinch of salt, and cover with the chicken stock.

Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 30 minutes.

Remove the lid, let the mixture cool, then pour through a colander, collecting the asparagus stock in another pot.

Add the asparagus and the butter to the stock. Bring to a gentle simmer and cook, covered, until the asparagus has softened.

Let the soup cool, then pour everything into a large blender.

Purée the soup, adjusting the amount of liquid, depending on the consistency you prefer.


Taste for salt. Season with white pepper if desired.

Serve hot or warm.

Add a dollop of sour cream or creme fraiche if desired. Or flower petals.

This is a very thick soup. I you prefer, substitute some cream for some of the broth.

 

 

By Published On: April 13th, 201853 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

53 Comments

  1. Ron April 13, 2018 at 7:26 AM - Reply

    Asparagus soup, in my humble opinion, heroes the asparagus in a lovely way. A great soup full of the taste of spring. Here on the other hand, we’re still a several weeks from seeing those fresh local green (and white) jewels in the market.

    • chef mimi April 13, 2018 at 7:40 AM - Reply

      I should feel lucky, then! Of course, the asparagus comes from Mexico, but we’re lucky to get it in any case. We never get white asparagus, sadly.

  2. Tasty Eats Ronit Penso April 13, 2018 at 9:49 AM - Reply

    Completely agree! Letting the fresh ingredient shine is the key. The soup looks delicious.

    • chef mimi April 13, 2018 at 12:41 PM - Reply

      Thank you Ronit!

  3. Ashley TheCraving4More April 13, 2018 at 9:56 AM - Reply

    Asparagus IS my favorite spring vegetable. It’s so elegant and delicate!!

    • chef mimi April 13, 2018 at 12:41 PM - Reply

      Exactly!

  4. anotherfoodieblogger April 13, 2018 at 10:13 AM - Reply

    Do you discard the asparagus ends? It wasn’t too clear on what to do with them after straining. I was so excited to see spring asparagus at the store earlier this week, so of course I bought some! Great soup, love the simplicity and letting the asparagus shine!

    • chef mimi April 13, 2018 at 12:42 PM - Reply

      Yes, after I drain the broth, I discard the ends, onion, and so forth.

  5. 2pots2cook April 13, 2018 at 11:09 AM - Reply

    Our street markets are full of several kinds of asparagus and this is definitely one way I intend to prepare them. It is so good for kidneys : my grandmother used to say … Thank you Mimi !

    • chef mimi April 13, 2018 at 12:42 PM - Reply

      Really? That’s good to know!

  6. Our Growing Paynes April 13, 2018 at 12:19 PM - Reply

    Spring is in the air! What a lovely soup.

    • chef mimi April 13, 2018 at 12:43 PM - Reply

      It’s over 80 degrees here today. I think we were not allowed spring!

      • Our Growing Paynes April 14, 2018 at 7:06 AM

        Spring is way to short here as well. Usually it’s winter, mud season, summer. 😊

  7. Kiki April 13, 2018 at 1:13 PM - Reply

    I’ve never had green asparagus soup, over here we use the white stalks when they’re in season (which just started). Love that 2nd picture from the top!

    • chef mimi April 13, 2018 at 2:30 PM - Reply

      That’s interesting! The only time I’ve had white asparagus is in Germany – I’ve never cooked with them!

  8. Travel Gourmet April 13, 2018 at 3:09 PM - Reply

    Beautiful. A perfect way to celebrate the new asparagus in season.

    • chef mimi April 13, 2018 at 4:43 PM - Reply

      Definitely. Thank you Kay!

  9. gloria April 13, 2018 at 3:17 PM - Reply

    I love asparagus and this soup looks delicious !!

    • chef mimi April 13, 2018 at 4:43 PM - Reply

      Thank you!

  10. Gerlinde April 14, 2018 at 8:58 AM - Reply

    I enjoy a good asparagus soup and I like that you used the stems for making the broth. If you ever see white asparagus, make a soup with.

    • chef mimi April 14, 2018 at 9:14 AM - Reply

      I will, but I won’t. It just doesn’t make it to Oklahoma…

  11. Frank Fariello April 14, 2018 at 9:11 AM - Reply

    I’m with you on keeping flavors pure, Mimi. This is just how I make asparagus soup, too. Although I have to admit to adding a dash of cream…

    • chef mimi April 14, 2018 at 9:13 AM - Reply

      Me, too, actually. I wanted this one with just butter. Sour cream works really well too. I’ve been trying to comment on your erbazzone, and somehow it’s not working. I love it! So rustic and homey.

  12. Bill April 14, 2018 at 10:01 AM - Reply

    Good simple ingredients and enough confidence to let them be the stars. I think the soup honors the veg. Bravo.

    • chef mimi April 14, 2018 at 10:02 AM - Reply

      Thank you Bill! And what a fabulous veg it is!

  13. hotlyspiced April 14, 2018 at 3:34 PM - Reply

    Your soup has a beautiful vibrant colour. I love how you didn’t waste the ends of the stalks and used them to make a stock. Wonderful idea. Asparagus is one of my most favourite vegetables xx

    • chef mimi April 14, 2018 at 5:57 PM - Reply

      Mine as well. When it appears I’m one happy gal!

  14. Angela@grapegravy​ April 15, 2018 at 1:35 AM - Reply

    Beautiful ode to the Spring Asparagus. I love the Asparagus broth! Looks delicious!

    • chef mimi April 15, 2018 at 7:05 AM - Reply

      Thanks so much Angela!

  15. Marie April 15, 2018 at 7:52 PM - Reply

    Perfect for spring! I love that you use the whole asparagus stalk for this soup. I actually have been saving the ends in my freezer to make a broth with it. I need to try out this soup.

    • chef mimi April 16, 2018 at 7:59 AM - Reply

      Oh that’s so smart!

  16. Dawn @ Words Of Deliciousness April 15, 2018 at 9:45 PM - Reply

    This sounds like a wonderful way to use asparagus. Perfect delicious spring recipe.

    • chef mimi April 16, 2018 at 7:58 AM - Reply

      Of course you don’t have to take that extra step, but it goes with my no-waste way of cooking, so I enjoy it!

  17. Rose smith April 15, 2018 at 11:25 PM - Reply

    This soup looks so refreshing!!! I Love your blogs!! My thanks for doing such a good job.

    • chef mimi April 16, 2018 at 7:57 AM - Reply

      Well thanks so much!

  18. Tandy | Lavender and Lime April 16, 2018 at 1:56 AM - Reply

    When white asparagus are plentiful, we make soup. I have never tried it with green aspargus. Like you, I like them steamed :)

    • chef mimi April 16, 2018 at 8:00 AM - Reply

      Isn’t that interesting. And I’ve only had white asparagus in France and Germany at restaurants. But never a soup made with white asparagus.

  19. sugarlovespices April 16, 2018 at 10:12 AM - Reply

    I so much agree about respecting the produce. I was in Italy until yesterday and had my fair share of seasonal local strawberries. I did not bake or cook anything with them, just had them with lemon juice and some sugar. Love how you treated the asparagus here with the utmost respect. That broth might be an extra step but it’s worth every minute. We do it in Italy as well. Beautiful spring soup!

    • chef mimi April 16, 2018 at 10:59 AM - Reply

      Thank you so much! I appreciate your comment.

  20. For the Love of Cooking April 16, 2018 at 11:07 AM - Reply

    It looks and sounds delicious.

    • chef mimi April 16, 2018 at 12:06 PM - Reply

      Thank you.

  21. Laura April 16, 2018 at 6:08 PM - Reply

    Very original Chef Mimi – I’ll be keeping this one on hand!

    • chef mimi April 16, 2018 at 6:14 PM - Reply

      Thank you Laura!

  22. Jeff the Chef April 20, 2018 at 2:58 PM - Reply

    Delicious! I love that you used the whole stalk.

    • chef mimi April 20, 2018 at 5:12 PM - Reply

      Thanks, Jeff!

  23. FrugalHausfrau April 21, 2018 at 1:16 AM - Reply

    I am so much like you in that I just love to enjoy some of the best foods served simply, especially when they first come into season and I’ve been waiting and waiting for them…but once I get my fill, then I don’t mind looking for a few ways to fancy it up.

    • chef mimi April 21, 2018 at 6:40 AM - Reply

      Perfectly said!

  24. Mrs. B April 23, 2018 at 5:25 PM - Reply

    Chef Mimi I love how your into keeping things simple! I’m a stay at home mom with a huge garden, and love to cook with the veggies as they grow and ripen! I’ll be keeping this recipe in my mind for when my asparagus ripens!

    • chef mimi April 23, 2018 at 7:21 PM - Reply

      Oh my fresh asparagus! Fabulous!

  25. Eva Taylor May 3, 2018 at 5:31 AM - Reply

    I love that you used the ends to make the broth for this lovely soup, I always have a ziplock bag on the go in the freezer with veggie ends for broth, when I collect 2 large bags, I make broth (usually in the slow cooker so it can cook for many hours). Sometimes I’ll even add a roasted chicken carcass for extra flavour!
    The green colour of your soup is extraordinary, so beautiful for spring! Ontario asparagus should be ready soon, we’re running a little late this year due to Mother Nature being confused and all!😉

    • chef mimi May 3, 2018 at 6:43 AM - Reply

      Very smart! I usually compost, but freezing is a much smarter idea! Even onion ends?

  26. Rosemarie Malin May 8, 2018 at 6:49 PM - Reply

    The flowers are a very nice, spring time touch. That’s great.

    • chef mimi May 8, 2018 at 7:15 PM - Reply

      Thanks so much!

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