Asparagus Soup

Food Network

Asparagus Soup

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    lb asparagus

  • 6

    cups chicken stock or canned broth

  • ½

    c minced shallots (we leave this out since we don't like onions)

  • 1

    potato, grated

  • salt and pepper to taste

  • Plain low-fat yogurt or low-fact sour cream for garnish (we love the added taste of the yogurt)

  • Grated lemon peel for garnish

  • Snipped fresh dill for garnish


Trim the asparagus, reserving the trimmings. In large saucepan, bring stock or broth to a simmer, add trimmings and let stand 15 minutes. Rinse spears, pat dry and cut into 1 1/2 inch pices, reserving tips. Strain stock or borth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally for 25 minutes or until asparagus is tender. Meanwhile, in a saucepan of boiling salted water, blanch the asparagus tips until just tender, drain. In a food processor or blender puree the soup in batches until smooth, correct seasoning, and return to saucepan. Heat until hot. To serve: ladle into bowls and garnish with asparagus tips, yogurt, lemon peel and dill.


Facebook Conversations