Asparagus Soup

Asparagus Soup Recipe

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1 lb
asparagus, lower ends only
1 c
leek greens roughly chopped
bay leaf
carrot, peeled and chopped
celery stalk, chopped
parsley sprigs
1/2 tsp
8 c
water, cold


3 Tbsp
leeks, white parts, sliced
1/2 tsp
1 Tbsp
parsley, chopped
7 c
1/2 c
light cream, optional
1 tsp
lemon peel, grated
parmesan cheese, grated

How to Make Asparagus Soup


  • 1STOCK *** Snap the lower end of the asparagus where they break easily when bent; rinse the ends well and roughly chop them into 1" pieces.
  • 2Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.
  • 3SOUP *** Cut off the tips of the asparagus and set aside; Roughly chop the stems into 1" pieces.
  • 4Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed.
  • 5Add the asparagus stems, salt and parsley.
  • 6Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes.
  • 7Blend the soup in a blender; return soup to pot, stir in cream, if using, and thin it with more stock if necessary.
  • 8Season to taste with salt, pepper and lemon peel.
  • 9In another pot, bring a few cups of water to a boil with a little salt; cook the asparagus tips 1 1/2 to 2 minutes until they are done.
  • 10Add them to the soup and bring soup to a gentle simmer.

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About Asparagus Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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