Spring Asparagus Soup with Herbs | Cook for Your Life

Video Player

00:00

10:42

Use Up/Down Arrow keys to increase or decrease volume.

Home › Recipes › Sides › Spring Asparagus Soup with Herbs

Spring Asparagus Soup with Herbs

Name: Spring Asparagus Soup with Herbs
Prep time: 30

4 out of 5 stars (based on 10 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This Spring Asparagus Soup with Herbs is a pretty green soup and is a version of one of Deborah Madison’s great recipes. It’s perfect when springtime asparagus appear, and couldn’t be simpler to make or... more delicious to eat!

1½ pounds asparagus, washed
5 cups water
2 large bunches scallions, whites end chopped (about 2 cups), and green stems reserved
1 bouquet garni: a few parsley sprigs, 1 bay leaf and 1 thyme sprig
1½ teaspoons sea salt, divided
2 tablespoons butter
¾ cup peeled and very thinly sliced potato
White pepper, to taste
Squeeze of fresh lemon juice

Spring Herb Garnish

1 to 2 tablespoons fresh chopped tarragon leaves
1 tablespoon shredded Italian parsley
1 tablespoon chopped chives

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

132 cals

Fat

6 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

17 g

Sugar

5 g

Fiber

6 g

Protein

6 g

Sodium

733 mg

Directions

Snap the tough ends off the asparagus about 1-inch from the root end. Put these ends into a pot with water, reserved scallion greens, bouquet garni, and ½ teaspoon salt, bring to a boil, and then simmer while you prepare everything else. If you’re not ready to use the stock after 25 minutes, strain it and set aside.
While the stock is cooking, cut off the flowered tips of the asparagus cover them with cold water, and set aside to soak, agitating the water occasionally to get rid of any sand. Peel the remaining middles of the asparagus and chop them into ½-inch chunks.
Melt the butter in a soup pot. Add the chopped scallions, asparagus middles, and potato. Stir in remaining 1 teaspoon of salt, and cook over medium-high heat for several minutes, just until the butter begins to brown a bit. Pour the hot stock through a strainer right into the pot if you haven’t strained it already, then simmer for 8 minutes. Puree in small batches until smooth. Strain the pureed soup into a clean pot. Press the soup and any chunky bits through the strainer. Taste for salt and add a squeeze of lemon juice. Season with a little white pepper and heat through.
Simmer the asparagus tips in a little salted water until tender, about 4 minutes, then drain. Add them to the soup just before serving, and top with the herb garnish.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society