Asparagus Soup Recipe

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Asparagus Soup
From Food Combining for Health (Canada, UK), by Doris Grant and Jean Joice.

This soup can be made from asparagus stalks — the tips being served as a vegetable in the usual way.


2 pounds asparagus
1-1/2 cups chopped onion
3 Tbsp butter
2 tsp potato flour
2 cups asparagus stock (from cooking tips and stalks)
Sea salt
Freshly ground black pepper
1 Tbsp chopped parsley
2 Tbsp heavy cream


Cook the asparagus — tips and stalks — in the usual way. Serve the tips as a vegetable. Reserve the stalks and the asparagus stock.

In a thick-bottomed pan, melt the butter, add the chopped onion, and sauté the onion until it is golden. Add the asparagus and stock and simmer for about 10 minutes to extract the full flavor. Purée the liquid in a blender and strain to remove any stringy pieces.

Return the soup to the pan and add the potato flour, which has been mixed to a smooth paste with a little water. Add the seasonings to taste and heat until just below boiling point. Add the parsley, stir in the cream, and serve.

Yield: Serves 4

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Related recipes:
James Beard's Cream of Asparagus Soup
Cream of Asparagus Soup from The Hors d'Oeuvre Bible
Cream of Asparagus Soup, from The Good Food: Soups, Stews and Pastas
Creamy Asparagus Soup, from The Big Carrot Vegetarian Cookbook