Asparagus Soup 

I love asparagus. My husband loves asparagus too.

Last weekend, I decided to make an asparagus purée to accompany our lamb chops for dinner. The purée was delicious.

This weekend, using the same concept, I decided to make asparagus soup. It too, was delicious!

This is an easy recipe and it yields a hearty soup. I served it with Parmesan shavings, frisée and grilled homemade French bread. Any crusty bread will do though. I also sprinkled lemon pepper on top. So good!

It is vegetarian, gluten free and paleo. Vegan? Remove the butter and replace with a vegan option.

If you want it to be creamy, add a drizzle of heavy cream before serving. Delicious!

Asparagus Soup

  • Servings: 2-4
  • Difficulty: easy
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2 tbs butter

4 tbs olive oil

3 cloves of garlic minced

1 medium onion chopped

3 celery stalks chopped

2 bundles of asparagus trimmed

1 tbs of lemon juice

32 oz of chicken broth (low sodium)

Salt and pepper to taste


Heat the butter and oil in a large sauté pan. Add the garlic, onions, celery, salt and pepper to taste. Cook until translucent. If the pan gets too dry feel free to add a drizzle of olive oil or more butter.

Add the asparagus to the pan and cook until tender; about 5-10 minutes. If the pan gets too dry, this time, add a cup of the chicken broth. Remove from heat when the asparagus is nice and tender.

Carefully add the contents of the pan to a blender or food processor and also add a cup of the chicken broth. Use extra caution with the hot ingredients and blend until nice and smooth (I used my Ninja blender to purée).

Pour into a medium sauce pan, add the remaining chicken broth, and bring to a simmer. Serve nice hot.

As I previously mentioned, I served the soup with Parmesan shavings, frisée garnish and toasted bread. Enjoy!

Asparagus Soup


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I'm a home chef and hobby photographer of the dishes I create.

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