Asparagus Soup

Made This Recipe? Add Your Photo

Total Time
20 mins
10 mins

This soup is gluten-free and it tastes great with or without the cream. It is a great spring dish for lunch or a great appetizer for dinner on the deck. It also freezes very well, allow it to cool completely and defrost in the fridge overnight. (If you do freeze the soup leave out the lemon juice and cream and add it before serving).

Skip to Next Recipe




  1. In a large saucepan, heat the olive oil over medium heat. Add the shallots, thyme, and garlic; cook until the shallots are soft, about 5 minutes.
  2. Add the asparagus and 6 cups water; season generously with coarse salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and tender, about 2-4 minutes.
  3. Working in batches puree the soup with the potatoes in a blender or food processor until smooth. If serving immediately add the cream and fresh lemon juice.
Most Helpful

4 5

Delicious soup as is. Easy recipe.