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 B8990

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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