Asparagus Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Creamy, delicious asparagus soup that makes for a lovely light Spring dinner.
  • 1 bunch of asparagus
  • 6 cups of stock*
  • ½ medium onion, diced
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1 tbsp butter
  • salt & pepper
  • ½ lemon, juiced
  • ½ cup parmesan, grated
  • ¼ cup heavy cream
  1. Chop the asparagus into chucks, and set the tops aside.
  2. Place a stock pot over low medium heat, add the butter, onion, garlic and shallot. Stirring often, cooking until the onion is soft and the garlic is fragrant about 10 minutes.
  3. Add in the stock and the asparagus, bring to a boil and then simmer covered for 30 minutes until the asparagus is soft.
  4. Remove from heat and puree using a hand blender until smooth.
  5. Optional: Press the soup through a fine mesh strainer, this additional step will give a smoother, thinner soup.
  6. Return the soup pot to low heat, add in fresh lemon juice, cheese, and cream. Stir through and season with salt and pepper.
*Stock: I use a mixture of 2 cups vegetable stock, 4 cups chicken stock. You can change the ratios, or use one or the other. For our tastes the mixture works best for the soup.
Recipe by Un Assaggio of Food, Wine, & Marriage at