Asparagus Soup Recipe

a bunch of asparagus


 Updated 06/05/2015

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Often regarded as a luxury vegetable, the delicate flavor of asparagus lends itself very well to soup.


  • 30 asparagus heads
  • 2 pints vegetable stock
  • 1/4 pint single cream
  • 2 tablespoons butter
  • 2 teaspoons all purpose flour
  • very finely chopped small onion
(see measure conversions for more information on quantites)


  1. Cut the very tips off the tops of the asparagus heads and reserve them for adding later.
  2. Clean and chop the asparagus.
  3. Cook very gently in the butter with the chopped onion.
  4. Sprinkle the flour onto the asparagus and stir in well.
  5. Add a little of the stock and mix thoroughly.
  6. Pour in the rest of the stock and bring to the boil.
  7. Simmer for 45 minutes.
  8. Add the reserved tips and cook for a further 10 minutes.
  9. Allow to cool and blend well in a blender or pass through a sieve.
  10. Season well.
  11. Re-heat adding cream but do not boil.
  12. Serve hot.

Prep Time: 15 minutes

Cook Time: 75 minutes

Yield: 4 portions


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