Asparagus Soup


I pull this recipe out every Spring when my favorite asparagus vendors show up at the farmers market. What a wonderful way to use the entire spear and yet showcase the tips at the same time. This soup is delicious hot or at room temperature and it is a very elegant lunch or first course dinner option. The creme fraiche is a delightful addition, but that and the cream can be eliminated for a dairy free version of the recipe.

As the weather warms up, we tend to forget about soups. For all of the hearty soups and stews we enjoy throughout the Winter, it’s nice to have a couple of Sping options that are seasonal ingredient driven. I’ll be posting more as we get closer to Summer!

Buon Appetito!

Yield: 6

Asparagus Soup

prep time: 10 Mcook time: 30 Mtotal time: 40 M


  • 4 pounds asparagus
  • 6 cups chicken or vegetable stock
  • 2 tablespoons unsalted butter
  • 1 1/2 cups sliced leeks, white part only
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  •  1 teaspoon kosher salt
  • 2/3 teaspoon white pepper
  • 1/2 cup heavy cream
  • 1/2 cup creme fraiche or sour cream for garnish


How to cook Asparagus Soup

  1. Cut the tips (1 1/2 to 2 inches in length) off of the asparagus spears.  Cut the woody stem end (bottom 1/3 of remaining stalk) from each spear and set aside.  Slice the remaining center stalks into 1/2-inch pieces and set aside.  In a medium pot, bring the stock to a boil.  Add the woody stem ends, lower the heat and simmer slowly, uncovered, for about 20 minutes.  This will flavor the stock.  Remove the stems with a spider, and discard. 
  2. Add tips to the stock and simmer until just bright green, not more than 30 seconds.  Do not overcook.  Remove with a spider to an ice bath.  Remove stems from bath to drain on paper towels.  Remove the stock from the pot and set aside.
  3. Return pot to the stove and melt the butter over medium-high heat.  When foamy, add the leeks and cook until tender, about 3 minutes.  Add the garlic and cook for about 1 minutes.  Increase heat and add wine.  Cook the wine off completely.  Add the sliced asparagus center stalks, salt and pepper.  Cook stirring for 2 to 3 minutes.  Add the reserved broth and simmer, uncovered, until the asparagus pieces are very tender, about 20 minutes.  Remove from heat.
  4. Purée soup, in the pot, using an immersion blender until smooth.  Add cream and adjust salt and pepper  Return to heat for 2 to 3 minutes, just enough to cook through.   
  5. Serve garnished with blanched asparagus spears (tips) and a dollop of creme fraiche.
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