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Fresh asparagus soup recipe

Fresh asparagus soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Asparagus soup

A creamy asparagus soup with yoghurt, lemon and Parmesan. Everyone who tastes this loves it! You can substitute soya products to make this recipe vegan.

617 people made this

IngredientsServes: 4

  • 500g fresh asparagus
  • 1 onion, finely chopped
  • 125ml vegetable stock
  • 1 tablespoon butter
  • 2 tablespoons plain flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 300ml (1/2 pint) vegetable stock
  • 250ml soya milk or semi skimmed milk
  • 125ml yoghurt
  • 1 teaspoon lemon juice
  • 4 tablespoons grated Parmesan cheese

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place asparagus and onion in a saucepan with 120ml vegetable stock. Bring the stock to the boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 300ml vegetable stock and increase the heat. Continue stirring until the mixture comes to the boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yoghurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan if desired.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(659)

Reviews in English (492)

This was amazing. Didn't change a thing. I hadn't made soup before and found this is really easy and yummy.-21 Sep 2011

by danakscully64

This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it had flour lumps in it (make sure flour is desolved before bringing to a boil). I bought the asparagus ready to use (the bottoms cut off) at Trader Joe's. That fixed the stringy problem. I also used a steamer to cook the asparagus (for about 12 minutes) and the onions (threw them in at about 6 minutes). From there, I put that into the blender with 1/2-3/4 c. vegetable broth. Everytime I make it, it's gone by the end of the day. My family loves it and so do my co-workers.-11 Aug 2006

by Dara

Double YUM!! I used chicken broth and skim milk, added the juice of one half lemon (about 2 tsp), and used seasoned salt instead of regular. Also, had to use a little extra broth to get a good puree from the blender. To make it easier and quicker, I'd recommend chopping the asparagus into small pieces (inch or two is good), and cook veggies with the lid on to reduce evaporation. Loved it!!-19 Apr 2004

Steps to Prepare Quick Turkey And Asparagus Soup

Turkey And Asparagus Soup. There's no set way of doing this recipe. However I do suggest using the asparagus for the base of the soup. Reduce the liquid to a broth like consistency, stirring occasionally.

In a medium saucepan, cook celery and onion in butter or margarine till tender. Stir in milk, soup, mustard, Worcestershire sauce, and salt. Gradually stir in potato flakes or buds.

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, turkey and asparagus soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Turkey And Asparagus Soup is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Turkey And Asparagus Soup is something that I have loved my whole life.

There's no set way of doing this recipe. However I do suggest using the asparagus for the base of the soup. Reduce the liquid to a broth like consistency, stirring occasionally.

To begin with this recipe, we must prepare a few components. You can cook turkey and asparagus soup using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Turkey And Asparagus Soup:

Cook and stir till slightly thickened. In a Dutch oven, cook turkey, radishes, celery, bell pepper and garlic until meat is brown and veggies are tender. Add chicken broth, asparagus, sage, thyme, rosemary, sea salt and pepper. If desired, garnish with additional sage.

Steps to make Turkey And Asparagus Soup:

  1. There's no set way of doing this recipe. However I do suggest using the asparagus for the base of the soup..
  2. Bring the bones to the boil for about 15-20 minutes with the chicken stock cube, a pinch of salt and with plenty of water. Reduce the liquid to a broth like consistency, stirring occasionally..
  3. When done strain the liquid into another pot using a sieve. Be careful not to burn yourself..
  4. Add whatever vegetables you want to the pot including any mashed or already cooked, and bring to the boil. This will take 15-20 minutes depending on the size of your vegetables and whether they are cooked or not. It does not matter whether you slightly over cook the vegetables..
  5. When the vegetables are cooked using an electric food processor, pulse until the vegetables have turned into a thick creamy consistency..
  6. Return to the pot and add a pinch of black pepper and salt to taste if needs be..
  7. In the meantime add the remaining vegetables, you want to leave whole. I would suggest adding vegetables that are already cooked. I used frozen peas, broccoli, I also added the can of beans and Turkey meat and let it simmer for a further 10 or so minutes on a low to medium heat stirring occasionally..
  8. When done let it rest for 10 minutes. Check the seasoning and serve..

The Soup Instructions Heat butter and olive oil in a large skillet over medium heat. Add garlic and onion and saute until golden brown. Add asparagus and saute until just soft and lightly browned. Turkey And Asparagus Soup In this recipe, I never really measured, there is no set measurements as this is a recipe to use up all vegetables and meat laying about in your house. Save the tips of the vegetables and use them as a thickener for the soup.

So that’s going to wrap it up for this special food turkey and asparagus soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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Very good, but I think you have to like asparagus in order to enjoy the soup and get past the color/consistency! It really does look like a slightly thinned pea baby food! My only changes were to use regular 2% milk and sour cream in place of yogurt b/c I only had fruit flavored! Also, I had roasted the asparagus the night before for dinner and used the leftovers to make the soup, which was perfect : )

I loved the sour taste of the soup. What an adventurous idea to add yogurt and lemon juice to a hot soup (well, at least to me it is!). It is very refleshing to start a meal. Thanks for the great recipe.

Wonderful recipe, and such a beautiful colour in the bowl! I used a creamy, mild natural yoghurt, and I really could have doubled the quantity of yoghurt to get that faint 'tang' to the soup. I'll use a Greek natural yoghurt next time for more acidity.

Delicious! I used tzatziki in place of yogurt, and it worked wonderfully. Topped soup with asparagus, mushroom and macadamia nuts sauteed in butter and chardonnay. I was thrilled with how tasty this soup was, how decadent it felt, and how very quickly it came together! Will certainly make again :)

Good, but you really need a powerful food processor or blender. Mine just didn't really get the job done, and while the flavor was good, the texture was awkward. The yogurt, lemon, and cheese really do make for a sharp, delicious soup and this is certainly hearty enough to make a meal of. I added a little nutmeg to mine, also, for a bit more flavor.

I made this for a group of 7 people. One of them didn't like asparagus but decided to try it anyway. My daughter said "no way, not eating it". Well they all ate it and loved it! I doubled the batch and that was perfect for 7. I noticed a few people mention the stringiness. I used very large asparagus because that is all the store had. I cooked it until VERY mushy. It did not have ANY strings in it. Because I simmered longer I had to add extra broth.

This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it had flour lumps in it (make sure flour is desolved before bringing to a boil). I bought the asparagus ready to use (the bottoms cut off) at Trader Joe's. That fixed the stringy problem. I also used a steamer to cook the asparagus (for about 12 minutes) and the onions (threw them in at about 6 minutes). From there, I put that into the blender with 1/2-3/4 c. vegetable broth. Everytime I make it, it's gone by the end of the day. My family loves it and so do my co-workers.

Fresh Asparagus Soup

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Place asparagus in a large saucepan add water to cover. Cover asparagus, and cook 10 minutes or until tender. Drain. Cut 2 inches from tip of each asparagus spear set aside tips and bottoms of asparagus spears.

Coat saucepan with cooking spray add margarine. Place over medium heat until margarine melts. Add onion, parsley, and coriander cook, stirring constantly, until onion is tender. Add flour and salt cook, stirring constantly, 1 minute. Gradually stir in chicken broth cook, stirring constantly, 5 minutes.

Ladle broth mixture into container of an electric blender add bottoms of asparagus spears. Cover and process until smooth. Return puree to saucepan, and stir in milk, lemon juice, and pepper. Gently stir in asparagus tips. Cook over medium heat until mixture is thoroughly heated, stirring occasionally. Ladle soup into individual bowls garnish with lemon slices, if desired.

Recipe Summary

  • 4 tablespoons unsalted butter
  • 2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
  • 3/4 cup thinly sliced shallot
  • Kosher salt and freshly ground pepper
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
  • 3 to 4 cups ( homemade or low-sodium store-bought)
  • Crème fraîche, for serving

In a medium saucepan, melt butter over medium heat. Add leeks and shallot season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.

Working in batches (don’t fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

Asparagus soup

The weather here in Boston has been so gloomy every day and not spring-like at all, but luckily our vegetables know what time it is. In my neighborhood, the Fenway CDC has a Fair Foods program offering fresh vegetables for $2 per bag twice a month, regardless of income level, and the last one was filled with more fresh, crisp asparagus than I knew what to do with!

Asparagus is rich in nutrients and fiber, and actually quite high in protein compared to other vegetables, but the longer it sits, the more nutrients it loses, so I needed a way to cook it up quickly. When in doubt – make soup.

When shopping for asparagus, choose the darkest green you can find, it’ll have the highest concentration of nutrients like potassium Vitamins K, C, and A B vitamins iron and antioxidants. The antioxidants in these spears, as well as their anti-inflammatory enzyme inhibitors, make them healing for conditions like arthritis and rheumatism.

As for the other main ingredient, leeks are important for their immune-boosting and antioxidant properties, but the biggest thing I want to talk about is that they are FILTHY vegetables. Make sure you wash them really well before using. The best way to do this is to fill a large bowl with cold water, slice them up as you want to use them in this recipe, put them in the water and give it a swish. Rub them with your fingers as well to really get rid of the grit. The dirt will fall to the bottom of the bowl, and you can scoop the sliced leeks out with your hands or a slotted spoon.

With that said… let’s get cooking! (For a vegan option, use vegetable broth, and try this recipe for a cashew creme fraiche to use instead of greek yogurt.)

The Best Asparagus Recipes: 34 Ways to Cook Our Favorite Spring Vegetable

Fresh asparagus in the produce aisle is a sure sign of spring. Fat or thin green or white or purple the keys to delicious asparagus is freshness and proper preparation. It brings a delicately bright flavor and notes of subtle acidity to any dish. We're not the only ones who notice when the first spring asparagus appears: "Each April, I begin harvesting the asparagus at the farm. I know it's ready to eat when the stalks are about the thickness of a finger. Then I'll snap them off at the base, blanch them until they're tender, and serve them with a mustardy vinaigrette," Martha says in the April 2019 issue of Martha Stewart Living.

While it's true that hothouse asparagus available year-round, the vegetable is truly at its peak from February through June. When shopping for asparagus when it's in-season, pay attention to a few key factors: Choose bunches with tightly closed tips. Stalks should be bright green and firm (or pale ivory for white asparagus). As for thickness, that's really a matter of taste. (Martha's favorite is jumbo asparagus.)

Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days. Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag you should store it in the crisper drawer for the best results. Once you're ready to cook, hold the bunch upside down and gently swish it under cold water&mdashthe tender tips can be sandy. Next, snap off the tough woody bottoms. The easiest way is to bend the stalk at the natural breaking point (often where the color changes from white to green), about an inch or two inches from the base. Still not sure what to do? Watch Martha's quick primer.

How to cook this springtime vegetable is in entirely up to you. Whether you're in the mood to boil or steam, roast, grill, sauté, or stir-fry (or enjoy it raw in salad!), try our delicious asparagus recipes.

Storage Instructions

Can you make it ahead?

Yes, you can make this healthy cream of asparagus soup ahead. Make the soup and blend and store in the refrigerator.

When you’re ready to eat, reheat soup and stir in heavy cream.

Store any leftovers in the refrigerator for 2-3 days.

Can I freeze cream of asparagus soup?

Yes, you can freeze cream of asparagus soup for 2-3 months.

Cream of soups do sometimes separate after thawing, but the chances of this are lower with recipes like this one that use full-fat dairy (i.e. heavy cream as opposed to skim milk). And if the soup does separate when you thaw it, you can blend it after reheating to make it come together again.

To serve, thaw overnight and gently reheat on the stovetop.

If you want to be on the safe side and are preparing the soup specifically for freezing, don’t add the cream at all before you freeze it. You can add cream after thawing and reheating instead.

How to reheat creamy asparagus soup:

Reheat soup in the microwave or in a sauce pan. If the soup separates, blend until smooth.


In a large pot, heat oil over medium heat. Sauté onion, garlic, asparagus and broccoli until fragrant (about 5 minutes). Cover with broth, add potatoes and bring to a boil.

Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.

Carefully transfer soup to a blender (in batches) and purée until smooth. Ladle soup into bowls, garnish with sour cream and serve.

Asparagus Soup

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Nothing says early spring like the first bunches of asparagus bristling in the produce bins and on tables at the farmers’ market. This simple puréed soup takes full advantage of the season’s first delicate harvest. You begin by softening onion and a clove of garlic in butter, then adding chopped asparagus. Once hot, add chicken broth (to keep this vegetarian, substitute veggie stock or even plain water), simmer till the asparagus is very soft, then purée in the blender and enrich with crème fraîche. Salt, pepper, and lemon juice are all it needs to taste fresh and bright.

For more, check out our White Asparagus Soup with Pistachios, Green Pea Soup, and Celery Root Soup. Pick a great new blender to make this soup and everything else you want smooth.


  1. 1 Melt the butter in a medium saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
  2. 2 Add the asparagus and cook 4 minutes. Add the chicken broth and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the asparagus is very tender, about 30 minutes.
  3. 3 Remove the pan from the heat. Let sit uncovered to cool slightly, about 10 minutes.
  4. 4 Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Transfer the soup to a clean saucepan and stir in the crème fraîche and measured lemon juice. Taste and season with more salt, pepper, and lemon juice as needed.
  5. 5 Reheat over low heat. Top each serving with a swirl of crème fraîche, if desired. If you reserved the two spears of asparagus, shave them thinly with a mandoline slicer and scatter on top of the soup.