Asparagus Soup

Asparagus Soup

Another vegetable that gets a bit of bad press, for one reason and another.  This soup is worthy of sharing with friends and has a light almost sweet taste.  My preference is for a non-vegetarian version, that is to say with bacon, as I think asparagus needs a strong friend.  If you prefer though, do try it sans bacon.

2 bunches of fresh young asparagus – trim off the pretty tips and reserve

2 spring onions, finely sliced

2 garlic cloves, crushed

4 plump potatoes (mashing variety - Nadine, Desiree, King Edward, Majestic, or Maris Piper)

Juice of 1 lemon

Teaspoon of butter

Salt and pepper to taste

500mls chicken stock

500mls water

50mls double cream

2 rashers of bacon, finely sliced

1 tablespoon of chervil or tarragon, finely chopped

2 tablespoons chopped parsley


Cut the asparagus into 2cm pieces, putting the delicate heads aside.

Peel and finely chop the potatoes.

In a large saucepan, gently cook the garlic and onions in the butter until transparent.  Add the potatoes and coat them well, then add salt and pepper and cold water.  Bring to the boil, reduce the heat and add the asparagus (not the tops though).  Add the lemon juice and stock and  bring to a simmer until the asparagus is cooked through a soft, this will take about 20-30 minutes to really break down the asparagus and potatoes.

Process the soup in a blender and sieve back into the  soup pot to remove any stringy asparagus  bits.  Stir through the cream and herbs and allow to simmer for 2-3 minutes.

Add the bacon and the reserved asparagus tips, allow to cook through gently. 

Check seasoning and serve immediately with fine slices of white bread.

This soup does not reheat or keep well and is best eaten the day it is made.