Filed Under: north-american, simmer, soups, Starter, Under 20 Mins, Vegetables

Asparagus Soup

You know winter's over when local asparagus makes an appearance in the market. Enjoy this flavourful soup hot or cold at the season's peak.

April 8th, 2012

Recipes Developed by Paula Bowman Photography by Rob Kinghorn Food Styling by Claire Stubbs Prop Styling by Jane Hardin

Prep Time
20 minutes
Cook Time
40 minutes
  • 2 tablespoons unsalted butter
  • 1/3 Cups sliced leeks, white and light green parts only
  • 1 small Yukon Gold potato, peeled and diced into 1/4-inch pieces
  • 1 teaspoon salt
  • 4 Cups low-sodium chicken broth
  • 2 pounds fresh asparagus, woody ends trimmed and cut into 2-inch pieces
  • 1/2 teaspoons fresh lemon juice
  • 1/4 Cups 35% cream
  • Chopped fresh chives to garnish
  1. Melt butter in a heavy-bottomed saucepan over medium-low heat. Stir in leeks, potatoes and salt and continue to cook for 5 minutes while being careful not to let leeks brown.

  2. Stir in chicken broth, raise heat and bring to a boil.

  3. Add asparagus and simmer for 7 minutes or until asparagus is just tender. Remove 4-6 asparagus tips and submerge in cold water. Cut into thin diagonal slices and set aside for garnish.

  4. Working in small batches, process asparagus and broth in a blender until smooth. Transfer to a clean pot.

  5. Stir in lemon juice and cream and adjust seasoning as necessary.

  6. Garnish with reserved asparagus slices and chopped chives.

Nutrients Per Serving

Nutrients per serving: 220 calories, 14 g fat, 8 g protein, 19 g carbs, 4 g fibre. Excellent source of vitamins A and C.

Asparagus Soup

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