Asparagus Soup

READY IN: 30mins
Recipe by NELady

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, c. 2001. A light, velvety green soup made primarily from members of the Lily family.

Top Review by Az B

Fantastic Soup! Very easy to prepare but tasts like it took all day. Thanks for sharing! :D

Ingredients Nutrition


  1. Slice off the asparagus tips about 2" from the end. Cut them into 1/2" pieces and reserve them. Cut the remaining stalks into 1" pieces.
  2. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender.
  3. Remove from the heat and add the remaining 1/2 cup stock, broth or water. Pour into a blender, 2 cups at a time, and process until pureed. Return to the pot, add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.
  4. Divide among 4 bowls. Top each portion with the nutmeg.

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