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
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Asparagus Soup


  • 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


  • 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


Optional - add an egg yolk before serving

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