Asparagus Soup

53 Comments

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.

 

 

53 thoughts on “Asparagus Soup

  1. 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.

    • 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. 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!

  3. 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 !

  4. 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!

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

    • 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.

  5. 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

  6. 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.

    • 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!

    • 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.

  7. 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!

  8. 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.

  9. 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!

  10. 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!😉

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