Asparagus Soup

Don't Make These Mistakes

Snap the spears and let them break where they want to; the tough part stays behind.

If the soup has threads, press it through a sieve for a finer texture.

Reheat gently so the half-and-half does not curdle.

Cooking Asparagus Soup

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1. Melt the butter in a large saucepan over medium heat. Cook the leek for 5 minutes, until soft but not coloured, then add the garlic and cook for 30 seconds.

   Mark done Start 5 min timer

2. Add the asparagus, saving about a dozen tips, with the stock and thyme. Bring to a boil and simmer for 10 minutes, until the stalks are very tender.

   Mark done Start 10 min timer

3. Blend until completely smooth. Return the soup to the pan and stir in the half-and-half, salt, pepper and lemon juice.

   Mark done

4. Add the reserved tips and warm gently for 2 minutes. Taste, adjust the seasoning and serve hot.

   Mark done Start 2 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 3 days. Freezes for up to 2 months without the half-and-half.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Asparagus Soup

• A slice of wholegrain bread
• A soft-boiled egg
• Fresh chives

Common Questions About Asparagus Soup

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.