Creamy asparagus soup recipe

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This light, fresh tasting asparagus soup is a great vegetarian dinner if you don’t fancy fish or meat.


  • 2 shallots, finely chopped
  • 2 leeks, trimmed and thinly sliced
  • 450g (1lb) asparagus spears
  • 700ml (1 1/4pt) vegetable stock
  • 150ml (1/4pt) crème fraîche


  • Heat 30ml (2tbsp) oil in a pan and fry 2 finely chopped shallots for 2-3 mins. Add 2 trimmed and thinly sliced leeks, cover and fry gently for 10 mins until soft. 2. Trim and finely chop 450g (1lb) asparagus spears, reserving a few of the tips for the garnish. Add the chopped asparagus to the pan with 700ml (1 1/4pt) vegetable stock.

  • Simmer for 15-20 mins until the asparagus is tender.

  • Cool slightly, then purée (in batches) in a food processor or blender. Return to the pan and stir in 150ml (1/4pt) crème fraîche. Heat through gently and season to taste.

  • Serve in bowls garnished with the lightly steamed reserved asparagus tips.

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(143 ratings)
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