A super easy spring asparagus soup recipe. Here in DC, as in many parts of the world, we are in peak asparagus season. Now is the perfect time to bring some spring into your plate with bunch of asparagus, wether from your local CSA, the farmers market, the supermarket or even harvested from the side of the road. (Yes! I have found asparagus this way!)
The other day I posted a video on my instagram stories of an easy spring asparagus soup I improvised to use up a bunch of asparagus that was no longer crispy. Le Chef loved the soup and I received so many requests for the recipe, I had to share. Bon Appétit!
Simple Spring Asparagus Soup Recipe
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Prep time: 10 minutes
Cooking time: 30 minutes
4 Ingredients:
- 2 Bunches of fresh asparagus
- 2-3 big potatoes or 12 nugget potatoes
- 1 large garlic clove (or 2 smaller ones)
- 2 Shallots (or 1 onion)
- 1 bouillon cube (chicken or vegetable depending on your preference)
- 1 tablespoon olive oil
Equipement needed:
- 1 Soup pot (Like our favorite Le Creuset)
- Hand Blender (I have been using this Kitchen Aid blender for 5 years...)
Peel the potatoes. I used nugget potatoes because it is what I had left over, but big golden potatoes or russet potatoes are so much easier to peel! Use those if you can.
Heat the olive oil in your soup pot. Peel the garlic clove and slice it in half. Peel the shallots (or onion) and chop in quarters. Add both to the olive oil to sautée but be careful to not let your onions and garlic burn.
Roughly chop the two bunches of asparagus (discarding the white ends) and the potatoes. Add them both to the pot. You can leave the vegetables in big chunks because you will be mixing the soup into a velouté once cooked. I love this soup because it is so quick to make!
Cooking tips:
Add enough water to barely cover the ingredients. ( Le Chef's Wife tip: Less is more when it comes to water in soup- you can always add more while cooking if you need too! There is nothing worse than a runny vegetable soup so I always am careful to not add too much water) Add one Bouillon Cube. Cover partially and simmer over medium heat for about 30 minutes until the potatoes are soft. Taste the broth - add more salt or some pepper if you wish.
Mix with the immersion blender.
Voilà! Simple, delicious, healthy Asparagus soup. No cream needed but if you want to add a dollop of Boursin Cheese to the top or serve with a wheel of camembert and a Fresh Baked Baguette, I won't judge!
FAQS
es. Simply snap off the woody ends of the asparagus before cooking. The tender tops and stems are what give the soup its delicate flavor.
Cook the asparagus just until tender and blend the soup soon after. This helps preserve that beautiful, vibrant spring color.
An immersion blender works beautifully. Simply blend the cooked vegetables directly in the pot until the soup becomes smooth and velvety.
Au plaisir,
Le Chef's Wife
ALL ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (8 and 5) and I run a marketing company and a non-profit in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment below.
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Easy Spring Asparagus Soup Recipe
- Prep Time: 10
- Cook Time: 30 minutes
- Total Time: 40 minutes
Description
Delicious and super simple Spring Asparagus Soup Recipe. Creamy and rich but made with no cream!
Ingredients
Ingredients:
- 2 Bunches of fresh asparagus
- 2-3 big potatoes or 12 nugget potatoes
- 1 large garlic clove (or 2 smaller ones)
- 2 Shallots (or 1 onion)
- 1 bouillon cube (chicken or vegetable depending on your preference)
- 1 tablespoon olive oil
Equipement needed:
- 1 Soup pot (Like our favorite Le Creuset)
- Hand Blender (I have been using this Kitchen Aid blender for 5 years...)
Instructions
Peel the potatoes. I used nugget potatoes because it is what I had left over, but big golden potatoes or russet potatoes are so much easier to peel! Use those if you can.
Heat the olive oil in your soup pot. Peel the garlic clove and slice it in half. Peel the shallots (or onion) and chop in quarters. Add both to the olive oil to sautée but be careful to not let your onions and garlic burn.
Roughly chop the two bunches of asparagus (discarding the white ends) and the potatoes. Add them both to the pot. You can leave the vegetables in big chunks because you will be mixing the soup into a velouté once cooked. I love this soup because it is so quick to make!
Cooking tips:
Add enough water to barely cover the ingredients. ( Le Chef's Wife tip: Less is more when it comes to water in soup- you can always add more while cooking if you need too! There is nothing worse than a runny vegetable soup so I always am careful to not add too much water) Add one Bouillon Cube. Cover partially and simmer over medium heat for about 30 minutes until the potatoes are soft. Taste the broth - add more salt or some pepper if you wish.
Mix with the immersion blender.
Voilà! Simple, delicious, healthy Asparagus soup. No cream needed but if you want to add a dollop of Boursin Cheese to the top or serve with a wheel of camembert, I won't judge! Pairs beautifully with a Fresh Baked Baguette
Puhh Watt. says
I adored how forgiving the recipe is: just throw everything in one pot, simmer until it's cooked, combine, and you're done. The outcome is bright and velvety, with a hint of savory depth from the garlic-onion foundation. The leftovers tasted just as good the following day and held well in the refrigerator. This soup is quick and easy to make for a weeknight supper, yet it looks sophisticated enough to serve to guests when topped with a drizzle of olive oil and some asparagus tips or herbs. It's so easy, healthy, and tasty that it's now my favorite spring soup. Thank you for sharing this treasure!