Asparagus Soup

No-added-salt    Vegetarian    No-added-egg
asparagus soup


  • 450 g asparagus
  • 25 g butter
  • 1/2 medium onion, finely chopped
  • 1/2 slightly rounded tbsp plain flour
  • 500 ml hot chicken stock (or vegetable stock)
  • 75 ml double cream (like thickening cream)
  • Salt and freshly grounded black pepper


Stove or oven method:

Slice tips from asparagus. Blanch in salted boiling water for 1 minute. Drain and reserve for garnishing.

Discard the tough, stringy white ends of the stalks. Chop the green parts into 2.5 cm lengths.

Melt butter in a large saucepan over low heat and cook the onion for 5 minutes.

Add in asparagus and sweat for about 10 minutes with lid on. Stir occasionally.

Add in flour and stir again to soak up the juices.

Add in hot chicken stock, a little at a time, stirring after each addition.

Bring it to simmering point, season with salt and black pepper.

Simmer the soup under low heat for 20-25 minutes, partially covered.

Let the soup cool a little and purée in a blender in batches.

Adjust seasoning if necessary.

Stir in cream and re-heat gentlely for 3-4 minutes.