Asparagus Soup Recipe

Name: Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus thin; 1 cup leeks greens, roughly chopped; 1 each bay leaves; 1 each carrots peeled and chopped; 1 each celery stalk, chopped; 4 each parsley sprigs; 1/2 teaspoon salt; 8 cups water cold; 3 tablespoons butter; 3 each leeks white parts, sliced; 1/2 teaspoon salt; 1 tablespoon parsley leaves chopped; 7 cups stock; 1/2 cup light cream (half&half) optional; 1 x black pepper; 1 teaspoon lemon zest grated; 1 x parmesan, parmigiano-reggiano cheese, grated grated, for garnish

Servings: persons

1 pound asparagus thin
1 cup leeks greens, roughly chopped
1 each bay leaves
1 each carrots peeled and chopped
1 each celery stalk, chopped
4 each parsley sprigs
1/2 teaspoon salt
8 cups water cold
3 tablespoons butter
3 each leeks white parts, sliced
1/2 teaspoon salt
1 tablespoon parsley leaves chopped
7 cups stock
1/2 cup light cream (half&half) optional
1 x black pepper
1 teaspoon lemon zest grated
1 x parmesan, parmigiano-reggiano cheese, grated grated, for garnish

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

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound asparagus thin, 1 cup leeks greens, roughly chopped, 1 each bay leaves, 1 each carrots peeled and chopped, and more.

Yes, Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions