Asparagus soup

22 May

First off, apologies for not posting regularly for a while – there are phases in your life, when the mundane everyday grind takes control of your life so much that you have little time for anything else – even for things that you enjoy doing. The last couple or may be even three weeks was such a period in my life. Hope this doesn’t happen again and thanks a ton for all those folks who dropped a note to check on me. I am really touched. I am back (and hopefully, with a bang πŸ™‚ ).

A dear friend of mine had this soup at a dinner that she was invited to, and she couldn’t stop raving about this; she insisted that I make this and am I glad that I took her word for it and tried this. I wouldn’t call it an easy recipe, but it’s not very complicated either – a time consuming one though.

2.5 pounds fresh asparagus, rinsed
8 cups vegetable stock
2 tablespoons unsalted butter
1 shallot or a small onion, minced
1 leek (only the white part), minced
1 or 2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp ground white pepper

Cut the bottom (woody) ends of the asparagus and keep them separately. An easy way to know how to trim the woody ends off, is to hold each end of the asparagus in one hand and slightly bend it; it will snap right where the woody stem starts (or ends, whichever way you look at it).

Also, cut the top spears and reserve for them for garnish later. Chop the rest of the asparagus to about 1″ long pieces.

Boil the veggie stock (you can substitute with water, in case you don’t have the stock) with the woody ends for about 30-40 mins. Discard the ends and blanch the spears in the stock.

Meanwhile, saute onion and leek with butter till the onions are almost translucent. Add garlic, chopped asparagus, salt and pepper and cook for couple of minutes. Add the boiled veggie stock, simmer for about 15-20 minutes and blend to a puree.

Garnish with asparagus spears and serve it with garlic bread.


  1. Add cream for a richer soup. After pureeing, add cream and cook in medium heat till the soup warms up. Add some Parmesan cheese just before serving as a garnish.
  2. If you are making the soup in advance, do not add cream when you store it in the fridge. Right before you are serving, add the cream and warm it up on stove-top.
  3. I think this can be used as a base for making other soups like potato-leek, broccoli or cauliflower. I am planning to get adventurous πŸ™‚

Posted by on May 22, 2008 in Cooking, Italian


Tags: , , , , , ,

10 responses to “Asparagus soup

  1. Laksh

    May 22, 2008 at 2:08 AM

    Looks nice! Creamy and inviting and exotic πŸ˜›

    It tasted divine, if I may say so. – A-kay

  2. Mitr

    May 22, 2008 at 6:38 AM


    welcome baack..asparagus soup looks a lot like lentil soup….will get to try it sometime…where do u buy vegetable stock. I find it hard to get it here, come across only chicken stock.

    Check TJs aka Trader Joe’s or Whole Foods. I have seen Veg. stock even in our good old Safeway. – A-kay

  3. UL

    May 22, 2008 at 12:17 PM

    i was away myself, so nice to see there are others who are busy as well, as a fellow blogger said , blog without obligation(BWO), I took it to heart and it works wonders….the soup looks inviting

    BWO – I love that. Guess, I will follow you as well πŸ™‚ – A-kay

  4. sushma

    May 22, 2008 at 4:32 PM

    πŸ˜€ never tried this soup.. luking nice

    Thanks Sushma. – A-kay

  5. m's mom

    May 23, 2008 at 1:02 AM

    Ammaadi———-finally–was wondering if u had gone on an unplanned holiday trip
    Nice to c u back
    The recipe looks inviting;not able to guess the taste since I’ve never had the chance of tasting Asparagus9may be u’ll make this for me when I come next-lemme be adventurous too!!!!!!!!

    Just got lazy (and blame it on being busy πŸ™‚ ). Will definitely make it when you come next time – so when are you coming next? πŸ˜› – A-kay

  6. Happy Cook

    May 23, 2008 at 3:48 AM

    Hi hi I am also back after a break.
    And i too posted white asparagus soup.
    Your looks delicious too.

    Glad to see you here – thanks. – A-kay

  7. Spillay

    May 23, 2008 at 7:45 AM

    Welcome back A-Kay!!! It’s good to “see” you again πŸ™‚ …..

    The soup looks delizioso !! I’ve tried a similar recipe with broccoli, but never thought of experimenting with aspragus…. Thanks for sharing this great idea!!

    Thanks Spillay – it is good to be back πŸ™‚ I am going to broccoli next actually. – A-kay

  8. m's mom

    May 26, 2008 at 11:30 PM

    your Avakkai is ready
    btw do u like garlic avakkai or plain ones?

    Wow- that was fast. Thanks a ton maami. When it comes to avakkai, I am a purist – plain avakkai is what I like πŸ™‚ – A-kay

  9. Hetal

    May 27, 2008 at 7:22 AM

    Visiting ur blog for the first time,loved ur blog.will keep visiting.Would love to see u on my blog..


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