Equipment
* optional
Ingredients
Asparagus Prep
- 1000 g fresh asparagus, whole
- 1500 ml water
Soup Base
- 30 ml olive oil, extra virgin
- 2 leeks, white and light green parts only, sliced
- 2 garlic clove, minced
- 250 g yukon gold potatoes, peeled and diced
Finishing
- 15 ml lemon juice, freshly squeezed
- 5 g sea salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 206 kcal
- Protein
- 8 g
- Carbohydrates
- 31 g
- Fat
- 8 g
- Fiber
- 8 g
- Sugar
- 8 g
- Sodium
- 521 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1010 mg
- Calcium
- 107 mg
- Iron
- 6.9 mg
- Magnesium
- 81 mg
- Phosphorus
- 208 mg
- Zinc
- 1.4 mg
- Vitamin A
- 157 mcg
- Vitamin C
- 35 mg
- Vitamin E
- 3.9 mg
- Vitamin K
- 109 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.35 mg
- Niacin
- 2.5 mg
- Folate
- 131 mcg
- Water
- 613 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Snap the woody ends off the asparagus spears. Reserve the tough ends for the stock. Chop the tender stalks into 2-inch pieces and set aside.
Place the woody asparagus ends in a large pot and cover with 1500ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes to extract flavor.
Strain the asparagus stock through a fine mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard the boiled woody ends. Wipe out the pot.
In the same pot, heat the olive oil over medium heat. Add the sliced leeks and a pinch of salt. Sauté gently for 5-7 minutes until softened but not browned.
Add the minced garlic and diced potatoes to the pot. Stir for 1 minute until fragrant.
Pour in the prepared asparagus stock (you should have about 1000-1200ml; add water if needed). Bring to a simmer and cook for 10-15 minutes until potatoes are tender.
Add the reserved tender asparagus stalks to the pot. Simmer for only 3-5 minutes. The asparagus should be tender but still bright green.
Remove from heat immediately. Blend the soup until completely smooth using an immersion blender. Stir in the lemon juice, salt, and pepper.
Chef's Notes
- Reserve a few raw asparagus tips, blanch them separately for 1 minute, and use them as a garnish for a professional look.
- This soup is excellent served cold (Vichyssoise style) on hot days. If serving cold, you may need slightly more salt as cold suppresses flavor perception.
- For an extra velvety texture, swirl in a tablespoon of high-quality olive oil or coconut cream right before serving.
- Using the woody ends for stock extracts free glutamates, adding a savory depth (umami) that water or commercial vegetable broth cannot match.
Storage
Refrigerator: 4 days — Color may darken slightly upon reheating due to oxidation.
Freezer: 3 months — Texture may slightly separate; blend briefly after thawing and reheating.
Reheating: Reheat gently on the stove; do not boil vigorously to preserve the green color.
Troubleshooting
Soup has stringy fibers
Cause: Asparagus was too mature or not peeled near the base
Fix: Pass the final blended soup through a fine mesh sieve (chinois)
Prevention: Snap asparagus naturally where it breaks; peel the bottom inch of thick spears
Cultural Context
Asparagus soup is a harbinger of spring in European cuisine, particularly celebrated in French and German traditions (Spargelsuppe). This 'nose-to-tail' vegetable approach reflects modern sustainable cooking while adhering to classic peasant cooking wisdom where nothing is wasted.
