Cream of Asparagus Soup

Cream of asparagus soup

Asparagus season is almost upon us! Fresh, local asparagus is surely one of the best treats Mother Nature has to offer and I for one really look forward to asparagus season.

My local asparagus producer is Eassie Farm, a family run business based in Angus, Scotland. I was fortunate enough to visit the farm as part of a Tasting Scotland tour of a few years ago. We had the privilege of enjoying griddled asparagus minutes after it had been picked in the field – delicious! You may want to check the Tasting Scotland website for details of food tours and events – I’m sure you won’t regret it.

Eassie Farm aren’t picking yet, so I had to settle for shop bought at the weekend. It was delicious all the same.

You’ll see a lot of variations on the basic asparagus soup recipe. Some include celery or leek but no potatoes. I’m sure they are all good. My favourite adaptation is adding a poached egg on top. I feel quite posh when I do that. If your playing about with variations, the only thing I would suggest is that you’re careful not to overpower the asparagus. For example, I use a mild onion or shallots and us a relatively neutral stock.

Cream of Asparagus Soup

Serves 3 big bowls or 4 polite portions

Suitable for Vegetarian and gluten free diets

Difficulty Easy


  • 500g asparagus – chopped (keep a few tips aside to decorate)
  • 1 tbsp rapeseed oil or a knob of butter
  • 1 small clove of garlic – crushed
  • 1 small onion or 1/2 a large
  • 1 baking potato – very finely diced
  • 2 tbsp single cream plus more to serve
  • 500ml vegetable stock
  • Salt and white pepper to taste


  1. Add your onions, garlic and potato to your oil or butter and heat until soft but not brown.
  2. Add you asparagus, stir and cook for 1-2 minutes.
  3. Add your stock, bring to the boil then simmer gently until your asparagus is cooked. This will be a matter of minutes ie 3-4 minutes. Avoid over boiling so your asparagus keeps its lovely fresh colour.
  4. Season to taste. I rarely add any salt or pepper, but that is just personal preference.
  5. Let you soup cool slightly and stir through your cream. Return to the heat if necessary but don’t boil.
  6. Serve and enjoy.
  7. Have a second helping!

I do hope you like it as much as I do.


Val x

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