• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Soups » Asparagus Soup

Asparagus Soup

November 4, 2018 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Now that fresh asparagus is available year round, you can make this soup often. Frozen works well too.

Light and delicious asparagus soup is easy to make.

Easy And Delicious

There’s nothing better than homemade soup. It’s the quintessential comfort food.

Asparagus has also become very popular lately. I remember the times where this delicious veggie was only available in the spring. However, now it seems we can get this year round and at great prices too. As with any recipe, fresh is always best and that applies to this soup as well.  Frozen asparagus will work just as well here too. Just don’t be tempted to use the canned variety. The soup won’t taste the same and won’t even taste good. Asparagus is one vegetable that really suffers a horrible death when canned!

Light and delicious asparagus soup is easy to make.

Hot Or Cold

This asparagus soup is what I call an “all-season” soup.

It’s delicious hot and it’s also very good cold. So now we can get this glorious veg in the winter, this soup becomes a hot bowl of comfort. In the summer months, it is refreshingly cool. The preparation is short so it won’t heat the kitchen either.

This soup is really the very best of both worlds!

Light and delicious asparagus soup is easy to make.

Vegetarian? No Problem

The base of this soup is chicken stock, but if that’s a no-no because you don’t eat meat, it’ll taste fine made with vegetable stock.

A couple of ingredients are dairy, so if you use those in your diet, you’ll be fine.

Vegans have choices here too. For instance, this tastes absolutely scrummy without the cream. However, to get that bit of creaminess that the heavy cream imparts, I’m sure there’s a vegan substitute for it. Unfortunately I can’t suggest one but I’m sure that anyone who follows a vegan diet will be able to substitute the right ingredient. As for the butter, there is vegan butter and that tastes pretty good. I tried it on the suggestion of a vegan friend (and blogger) a few years ago.

The Recipe

 

Light and delicious asparagus soup is easy to make.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Asparagus Soup

Now that fresh asparagus is available year round, you can make this asparagus soup often. Frozen asparagus works well too.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish, Soup
Cuisine: American
Keyword: asparagus, asparagus recipes, asparagus soup
Servings: 6 -8
Calories: 165kcal
Author: Judith Hannemann

Ingredients

  • 16 oz (1 lb) fresh asparagus or frozen asparagus
  • 1 medium onion finely chopped
  • 12 oz potatoes peeled and cubed
  • 4 tbs unsalted butter
  • 32 oz chicken or vegetable stock
  • 1/4 cup heavy cream
  • Salt and pepper to taste

Instructions

  • Break off the woody ends of the asparagus (if using fresh). Slice off the tops--these will be used as a garnish. Cut the asparagus stalks into 1/2-inch slices. Set the chopped asparagus aside.
  • Melt the butter in a medium dutch oven over medium heat. Add the potatoes and the onion. Stir to coat with the butter and cook for about 5 minutes or until the onion is softened.
  • Add the stock and the sliced asparagus stalks. Bring to a boil, reduce heat and simmer for about 10 minutes or until potatoes are soft.
  • Using a stick (immersion) blender, puree the soup. If you don't have a sick blender, use a regular blender or food processor. If the asparagus is not young and tender, you may have to put the soup through a sieve to eliminate any woody parts that remain.
  • Add the cream and heat through. Add salt and pepper to taste.
  • For the garnish, blanch the asparagus tops in boiling water for 3 minutes.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 618mg | Potassium: 421mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1275IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 3.5mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

*Adapted from Mary Berry

Light and delicious asparagus soup is easy to make.
Pin
Share
Tweet
Share

Filed Under: Soups, Vegetarian Dishes Tagged With: asparagus, soup, vegetarian

You May Also Like

Fire noodles
Fire Noodles
Marinated bean salad
Marinated Bean Salad
Cheesy roast broccoli
Cheesy Roast Broccoli
Previous Post: « Raspberry Sauce
Next Post: Beefy Rice And Veggies »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

A quick and energy-filled meatless meal. Welsh rarebit tops meaty portabello mushrooms and savory tomatoes.

Open-Faced Welsh Rarebit Muffins

Chicken that's very gourmet and very easy

Simple Sauteed Chicken

Here's a quick and easy chicken and zucchini stir fry with an exotic flavor

Panang Chicken

Succulent pork tenderloin stuffed with a rich buttery soft-bread herb stuffing. It's easy to make too!

Stuffed Pork Tenderloin

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY