On rainy spring afternoons, I will head to the kitchen and make this asparagus soup recipe. This is my spring substitute for the butternut squash soup I like to make in autumn. When it’s too wet to be outside, I find it comforting and meditative to simmer a pot of asparagus soup on the stove and listen to the rain rumbling on the roof.

For me, this is the perfect spring soup. Fresh basil makes it fragrant and refreshing, peas give it a subtle sweetness, and mixed potatoes make it slightly creamy without heavy cream. Serve it as an appetizer for dinner or enjoy it like me for lunch with a thick slice of crusty bread.

Asparagus Soup Recipe Ingredients

I could consider this recipe as an extra-green and bright variant of the classic cream of asparagus soup. Instead of using nuts or dairy to get the smooth texture, I mix Yukon Gold Potato, which gives it a delicious and slightly creamy consistency. Here’s what you need to do it:

  • Asparagus, of course! Be sure to cut off the woody ends of your asparagus pack before making this recipe. You just want the tender asparagus tips and stems in your soup.
  • Peas-they contribute to the creamy texture and balance the vegetable taste of asparagus.
  • Shallots and garlic-for a depth of spicy and hearty flavor.
  • Lemon juice and zest-they make the soup beautifully bright.
  • Dijon Mustard, For Tang.
  • Fresh basil-it gives the soup a lively and aromatic finish.
  • And Salt and Pepper – So that all the Flavors burst!


How to make asparagus soup

Another thing I like about this asparagus soup? It’s quick and easy to do! Here’s how to do it:

  • First fry the flavors. Since we use shallots and not more hearty onions or shallots, this step is quick. They should soften in just 1 or 2 minutes.
  • Then simmer. Stir in potatoes, garlic, salt, pepper and water. Bring to a boil, reduce heat and simmer for 12 minutes or until potatoes are tender.
  • Simmer a little more! Add chopped asparagus and simmer for another 5 minutes. Asparagus should be tender, but still light green.
  • Finally mix. Let the soup cool a little before incorporating the peas and put everything in a blender. Add the lemon zest, juice and mustard and mix until the soup is creamy. Finally, add the basil and season.
  • Asparagus Soup Serving Suggestions
  • I serve this soup directly from the blender when it’s hot, but not hot. In this way, the bright aromas remain alive and are not mixed.

The soup is delicious in itself, but I like it even better with a mix of chopped pine nuts, mint and red chilli flakes. They add the perfect blend of crunch, freshness and warmth. If you prefer, you can top your bowl with homemade croutons to crunch instead.

As I mentioned above, I like to eat this asparagus soup with crusty bread for lunch. It goes well with a Sandwich, like my egg salad or my chickpea salad sandwich, or a salad, like my carrot salad, kale salad or strawberry salad. Of course, a simple green salad would also be a good choice.

When I make this asparagus soup for dinner, I usually SERVE it as an aperitif. This is a refreshing first course for spring pasta recipes like this: