Asparagus Soup
This vegetarian builds thick asparagus spears, shallot and whipping cream into a satisfying meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Snap off and discard the woody ends of the asparagus, then cut the spears into short pieces, reserving a few tips for garnish.
- Melt the butter in a saucepan over medium heat, add the finely chopped shallot and cook gently for about 4 minutes until soft but not coloured.
- Stir in the flour and cook for 1 minute, then add the chopped asparagus stalks and water and bring to a gentle boil.
- Reduce the heat and simmer for about 15 minutes until the asparagus is completely tender, blanching the reserved tips separately in a little of the liquid for 2 minutes and setting them aside.
- Blend the soup until completely smooth, then pass it through a sieve if you prefer a silkier texture.
- Return the soup to the pan, stir in the cream and warm through gently without boiling, then season to taste with salt, pepper and a squeeze of lemon juice.
- Ladle into bowls and garnish each with the reserved asparagus tips before serving.
You'll use: Saucepan · Pan · Blender
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Asparagus Soup take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Asparagus Soup vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Asparagus Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Asparagus soup (spargelsuppe).jpg by Petar Milošević, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.