Asparagus Soup

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“Can’t beat fresh, in season, asparagus.  Freezes well for cooler days ahead.”


2 lbs green asparagus

1 tbsp. Olive oil

1 large onion, chopped

1 clove garlic

5-6 cups chicken broth (low salt)

  (Opt: 1/2 cup cream or milk if creamier soup desired)

2 tbsp. Butter

1/2 tsp. Lemon juice

Salt & pepper to taste


  1. Wash and remove tough ends of asparagus.  Cut in 1/2 inch pieces.  
  2. Sauté onion & garlic until fragrant.  Add asparagus with salt & pepper to taste.
  3. Cook, stirring, 5 minutes
  4. Add 4 cups broth and simmer covered until asparagus is tender (15-20 min).
  5. Cool. Remove cooked spears. 
  6. Purée batches in blender.  Return blended vegetables to the saucepan, add remaining broth, butter & cream/milk if using. Stir in lemon juice.
  7. Heat on low, stirring so it does not burn.  Add spears and serve.
  8. Freezes well if there is any leftover.  

Servings: 6-8

   Calories:  67                            Total Carbs: 5.9g

   Total fat:  2.7g                         Fibre: 2.6g

   Cholesterol: 0.4mg                Sugars: 3g

   Sodium: 480mg                      Protein: 5.7g