Asparagus Soup

Asparagus Spears

The first asparagus spears have grown in the last week so we have been harvesting the asparagus and eating it fresh.

I decided to make asparagus soup and it was delicious and simple to prepare.

Asparagus Soup (Serves 2)

Ingredients

3 or 4 asparagus spears per person.
Butter for sweating the asparagus.
1 and a half pints of vegetable or chicken stock.
Teaspoon of flour for thickening soup.
Wensleydale Cheese to garnish.

Method

1) Melt the butter in a pan.
2) Wash the asparagus and chop in to small pieces.
3) Add the asparagus to the butter and sweat until the asparagus is a bright green colour but not browned.
4) Add the stock and simmer for 20-30 minutes.
5) Liquidise the soup so that there are no asparagus pieces left in the soup.
6) if required, mix the teaspoon of flour with a small amount of cold water and add to the soup to help it thicken.
7) Once thickened, serve in bowls with grated Wensleydale cheese as a garnish.

This soup requires the minimum of ingredients, is simple to prepare and is very tasty. Makes an excellent starter or a light lunch.

  1. I love asparagas though I have never grown it. I will copy your recipe and make some of your soup. Thanks for sharing 🙂

    Comment by wildlifegardener – May 10, 2008 @ 2:43 pm

  2. Thanks for this Sara. I love asparagus… love, love, love it! I will be going right out and trying to get some from my local farm that has a field of it. Jane

    Comment by Jane – May 11, 2008 @ 5:09 pm

  3. This sounds delicious. I’d like to try it, but what is Wensleydale cheese? Is it a brand or a type of cheese?
    Aiyana

    Comment by Aiyana – May 12, 2008 @ 2:46 am

  4. Congratulations! Growing asparagus is a great achievement!

    Comment by TopVeg – May 12, 2008 @ 6:45 am

  5. asparagus – check
    butter – check
    stock – check
    flour – check
    Wensleydale cheese – >:(

    Comment by adekun – May 14, 2008 @ 5:39 am

  6. People have been asking what is wensleydale cheese, well any kind of light cheese would do as an equivilent cheddar would be an easy one if your from the UK otherwise something like edam or gouda, a sheeps cheese like pecorino but then obviously if you like a certain cheese im sure it would be okay to use it. I guess stronger cheese like a blue might over power the flavour but you wouldn’t know unless you tried this!

    Comment by Tom bowyer – August 24, 2008 @ 7:52 am

  7. Hi Tom,
    Thank you for taking the time to explain about the cheese. I think when adding cheese to soups it is usually down to personal taste. I like wensleydale or stilton, but my husband thinks stilton is too strong.
    Thanks again for commenting.
    Kind regards
    sara @ farmingfriends

    Comment by Sara @ Farming Friends- August 25, 2008 @ 4:19 pm

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