Asparagus soup recipe | EUROtoday

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I can’t resist a discount on the farmers’ market and typically discover myself with an excessive amount of produce, akin to asparagus that’s in want of utilizing up. Soup is likely one of the finest options – it’s really easy to make and could be served each cold and hot. If you want, maintain the fragile ideas for a salad, however don’t be tempted to make use of woody ends right here. They’re good for inventory however not soup as they are going to clog up your liquidiser. For a totally clean soup, pressure it earlier than serving.


Prep time: quarter-hour

Cook time: 40 minutes


4 as a starter


  • a great knob of butter
  • 1 leek, roughly chopped
  • ½ tbsp flour
  • 1 litre vegetable inventory
  • 250g asparagus, woody ends eliminated, the remainder chopped

For the croutons

  • 1 tbsp vegetable or corn oil
  • 1 thick slice white bloomer or sourdough bread, reduce into small cubes
  • a great knob of butter


  1. For the soup, soften the butter in a thick-bottomed pan and cook dinner the leek on a low warmth, with a lid on, for 2-3 minutes, till softened.
  2. Add the flour and blend effectively, then slowly add the inventory. Bring to the boil and simmer for quarter-hour.
  3. Add the chopped asparagus, season and simmer for an extra quarter-hour.
  4. Meanwhile, make the croutons. Heat the oil in a frying pan and cook dinner the bread for a couple of minutes, stirring commonly, till golden.
  5. Add the butter, cook dinner for a minute extra, then season and switch to a plate lined with kitchen paper.
  6. Blend the soup in a liquidiser. Pour into warmed bowls and prime with the croutons.