Asparagus soup
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Serves:     people
Notes from Anna
  • A quick and easy spring soup that is just as delicious eaten warm or cold. Serve it with toasted ciabatta or sourdough for a more substantial meal.


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  1. Wash the asparagus thoroughly to make sure any grit is removed from the tips. Bend the spear until it snaps and throw the woody part away. Cut off the asparagus tips and set aside. Slice the rest of the stems.
  2. Discard the green part of the leeks and the outer leaf. Finely slice the rest and rinse in a sieve under running water. Make the stock according to packet instructions.
  3. Melt the butter in a pan. When it foams add the sliced leeks, sprinkle with a little salt and cook for 5 minutes until soft, stirring frequently.
  4. Add the sliced asparagus stalks to the pan and cook for a couple of minutes. Pour over the stock and simmer for 15 minutes.
  5. Blend the soup.
  6. Return to the pan, add the asparagus spears and cook for another 3-5 minutes. Stir in the crème fraiche and the juice of half a lemon. Sprinkle with a generous grinding of black pepper and serve.

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