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Asparagus Soup

It feels like I am going through a “less is more” phase in the kitchen. It probably has something to do with the fact that I’m 100%, completely, hands down, DONE with winter. I’m ready for a change. And while we are in this limbo, winter/spring season, I can’t be bothered to cook. I’ll admit it. I’m lazy. While I eagerly anticipate warmer weather and spring, I seem to be content not doing much else whilst waiting for it!

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This asparagus soup is right up my lazy alley. But it’s still really tasty and healthy. Although consuming it bowls at a time with a healthy side of bread (and butter) likely takes away from the health factor. I promise to be more energetic when the sun comes out!

This is another recipe from the dusty Williams-Sonoma Soup for Supper and this is the 3rd time I’ve made it – so I’d say it’s a winner. If you add milk, don’t bother with skim, it isn’t thick enough to make a difference.


  • 2 1/2 lbs asparagus

  • 1/4 cup unsalted butter (I used about a tbs)

  • 1 1/2 cups peeled and diced potato (about 1 potato)

  • 4-5 cups vegetable or chicken stock

  • 1/2 cup milk or heavy cream

  • salt and pepper to taste

  • 2 tbs chopped fresh flat-leaf parsley

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Cut 1 inch off the tips of the asparagus spears. Set aside. Cut the remaining asparagus into 2 inch lengths. Blanche the tips

In a large saucepan over medium heat, melt the butter. Add all the asparagus (except the tips) and stir until coated in butter. 2-3 mins. Add the potato and about 3 cups of stock. Enough to cover the vegetables. Bring to a boil, then turn down heat to a simmer for 20 mins, or until both the asparagus and potato are really soft. Puree the soup in batches. Then add the remaining stock and the milk/cream if you are using.

Reheat soup and add asparagus tips. Season with salt and pepper. Ladle soup into bowls and sprinkle with chopped parsley.

And that's my Sunday done!

I had to include my daffodils - roll on Spring!!

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#soup #asparagus #dinner #lunch

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