Rich and flavourful soup. Perfect for the fall and winter.

Secret Tip

To make it vegan you can substitute the butter with olive oil, the chicken stock with vegetable stock (make sure it does not contain tomato) and the heavy cream with coconut milk.


1 1/2 lbs Asparagus

4 Tbsp Butter

1 Cup diced yellow onion (can substitute with 1/2 cup minced leeks – whites only and 1/2 cup minced        shallots)

3 Garlic cloves minced

3 Cups low sodium chicken stock(preferably organic)

3/4 Cup heavy cream

Salt and pepper to taste

Preparation Method

Cut off the tough stem ends frm the asparagus spears. Cut the tips off 8 of the spears into 2″ lengths and set them aside. Chop the remaining asparagus into 1 ” pieces.

Melt the butter using medium heat in a heavy bottom soup pot

Saute the onions and garlic in the butter for 3-4 mins till they are tender and translucent

Add the chopped asparagus and stock

Season with pepper and salt to taste

Cover pot and let it simmer on low heat for 20 mins till asparagus is tender.

Let it cool and blend in a food processor.

If you are using a blender do it in batches  (1/2 full) . Release one end of the blender lid and cover with a kitchen towel. Puree till soup is smooth.

Add back the soup to a clean saucepan and add the cream on gentle heat just before serving.

Blanch asparagus tips and chop them finely for the garnish.


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