cream of asparagus soup




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Cook Time

I like to make this beautifully creamy and very tasty soup to celebrate the arrival of spring asparagus.



For the cream of asparagus soup

  • 800g asparagus
  • 2 tablespoons olive oil
  • 1 onion — diced
  • 3 cloves garlic — crushed
  • 1 cup white wine
  • 1 litre vegetable or chicken stock
  • 1 small potato — peeled and diced
  • 1⁄2 cup cream
  • 1 teaspoon lemon juice
  • Salt and ground black pepper, to taste
  • Finely chopped fresh chives, to serve
  • 4 rashers bacon — finely diced and fried until crispy, to serve
  • Finely grated parmesan, to serve


For the cream of asparagus soup

  • Shave one asparagus spear into fine strips with a vegetable peeler and set aside to use as a garnish. Cut the remaining asparagus into small pieces.
  • Heat the oil in a large saucepan, add the onion and garlic and sauté over a low heat for about 5 minutes.
  • Add the asparagus and cook for another 2 minutes.
  • Add the wine and cook until reduced by half.
  • Add the stock and potato and bring to the boil. Reduce the heat, cover and simmer for 15–20 minutes or until the potato and asparagus are tender. Cool slightly.
  • Transfer to a food processor or use a stick blender to purée until smooth.
  • Stir in the cream and lemon juice. Taste and adjust seasonings.
  • Serve topped with the asparagus shavings and chives, and accompanied by the bacon and parmesan so people can add these themselves.