Recipe For Asparagus Soup

There are many things that I love about Europe, but one of them is the seasonal availability of asparagus, straight from the farmer. These organic asparagus cost us in the region of €4.50 a kilogram and we always buy a bundle when we are travelling. When we were on the Midi Canal we walked past many asparagus fields, and it was the first time I had seen them growing in abundance. I understand that they are fairly labour intensive, but despite the price here in South Africa for asparagus, I will always buy them when they are in season. My friend Kim is looking after some asparagus fields in Australia. The farmer is away on holiday, and the asparagus need to be harvested each day or they will bolt. Kim’s farmer friend has given her a recipe for asparagus soup which she says will freeze very well. I have adapted the recipe to suit my cooking style, and it made a very good lunch for me yesterday afternoon.

do you buy fresh asparagus when it is in season?

"Asparagus Soup"
Asparagus Soup
Print Recipe
0 from 0 votes

Asparagus Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 baby leek sliced
  • 1 shallot sliced
  • 350 g asparagus cut into 3 cm lengths - set the tips aside
  • 600 mls vegetable stock
  • Salt and freshly ground black pepper for seasoning

Instructions

  • In a heavy bottomed pot, heat the coconut oil
  • Sauté the leek and the shallot until soft
  • Add the asparagus (not the tips) and 350mls of the stock
  • Bring to the boil, then cover and reduce the heat and simmer for 30 minutes
  • Leave to cool and purée until smooth
  • Add the balance of the stock and bring to the boil
  • Adjust the seasoning and add the asparagus tips
  • Boil for 1 minute before serving

Notes

Optional - add an egg yolk before serving

Click on the links for conversions and notes.

What I blogged:

Tandy

Top of Page

28 thoughts on “Recipe For Asparagus Soup

  1. I love asparagus although it took me a while to realise it because as a child I had only ever had it out of a tin. The tinned stuff is vile! I love the idea of adding an egg yolk to asparagus soup. I love to dip asparagus tips in a boiled egg instead of soldiers so I am sure I would enjoy this soup.

  2. I love fresh asparagus and can never resist buying it. I haven’t made asparagus soup for the longest while, yours looks lovely – I usually just steam them and sprinkle them with salt, pepper and lots of lemon juice.
    🙂 Mandy xo

  3. A lovely green asparagus soup but I prefer the thicker white ones because that is one of the many things Belgium is famous for & their taste is more sweeter & more delicate, I think! 🙂

I would ♥ to hear from you (comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.