Green: Green (Asparagus) Soup

DSC_1059To round off the green theme I needed to include some green food. Nothing says spring more than asparagus. And it’s green. So it’s perfect.

I have not always liked asparagus though. My mother used to eat the white kind that came in cans – it was really slimy and had this super strong, funky smell. You always knew when a tin of asparagus had been opened. And this made me so averse to asparagus that the first time I was served the fresh stuff, I was so convinced I was going to hate it, that I cut it into small pieces and swallowed it whole. And then at some point in the last 5 years I gave asparagus another go – and oh deary me it’s so delicious. In fact it’s so delicious it makes me sad to think of all my wasted non-asparagus years…. The recipe I’m posting today is for a soup that was my gateway asparagus food (so beware!). I love it because it’s really simple and the flavours are so fresh. The only thing I would note is that you may possibly want to save this soup for the big woody stems of asparagus and keep the more tender skinny ones for other dishes.


Ingredients (this serves 4):

2 leeks

400g asparagus

1 medium potato – peeled and diced

20g butter

600ml vegetable stock

1 teaspoon sugar

salt and pepper

juice of half a lemon

4 tablespoons of soft cheese like Boursin, or sour cream

DSC_10341. Cut the green off the leeks, then cut in half lengthwise and slice.

2. Discard the woody base of the asparagus and then cut into 2 cm pieces. Keep the tips separate.


3. In a large saucepan saute all the vegetable with the butter, other than the asparagus tips, for 4 minutes. Try not the colour the vegetables.

4. Add the stock, sugar and a little seasoning. Put the lid o the saucepan and leave to simmer for about 40 minutes. Add the asparagus tips and then cook for a further 10 minutes.

5. Liquidise the soup until fairly smooth. Stir in the lemon juice. Ladle into bowls and put a tablespoon of soft cheese or sour cream on each.