START A PETITION 27,000,000 members: the world's largest community for good

Velvety Asparagus Soup Recipe

Velvety Asparagus Soup Recipe

Since asparagus is a great ally for our health, filled with cancer-fighting compounds as well as luscious flavor, this soup makes a lovely starter for the spring season.

Creamy and soothing, and a lovely shade of springtime green, this soup is perfect for a light supper along with bread and a salad, or as a pretty first course for your Easter dinner.

Using a blender or food processor makes it a snap to prepare—and we include a vegan version, too.


1 pound fresh asparagus
4 1/2 cups vegetable stock
3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
2 medium-sized potatoes, diced
salt and freshly-ground black pepper to taste
1 cup light cream or soy cream
fresh dill sprigs for garnish (optional)

1. Chop bottom half of asparagus spears into 2-inch lengths and place in soup pot along with vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot.

2. In a large skillet over medium heat, melt the butter and add the onion, stirring while cooking for 5 minutes. Chop the top half of the asparagus stalks into 1-inch pieces. Add asparagus pieces, celery, and potato to onion and butter. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add 1/2 cup of simmered stock and cover saucepan again, cooking another 7 or 8 minutes, until potato is tender, adding more liquid if the mixture gets too dry.

3. Process these cooked vegetables in a blender or food processor until smooth, then add this puree back into the soup pot, adding cream. Simmer for 5 minutes, then taste and add salt and pepper, if necessary.

4. May be served warm or chilled, garnished with a sprig of fresh dill, if desired.

Serves 6.

Read more: Food, All recipes, Soups & Salads

Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

Go to the Source

Soup Makes the Meal

150 soul-satisfying recipes for soups, salads, and now


+ add your own
12:26PM PDT on Jun 14, 2013

Yummy...thanks 4 the recipe!

9:22PM PDT on Jun 12, 2013

Thanks for sharing!

5:02AM PDT on Mar 27, 2013

Good recipe.Thanks for sharing

8:58PM PDT on Mar 13, 2013

Delicious and tasty.

12:16AM PST on Feb 13, 2013

thanks for sharing this recipe, sounds great

10:16AM PDT on May 20, 2012


2:32PM PST on Dec 29, 2011

Thank you for soup

1:24PM PST on Nov 22, 2011

Thank you

12:41AM PDT on Sep 2, 2011

Thanks Annie.

10:19PM PDT on Jul 31, 2011

Healthy asparagus soup recipe. Love it. Thanks.

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

To stop and put aside rolling thoughts begins, one second at a time. Learn skills and practice - wil…

it's hard to see it if it's your Mother, but once you see it , it changes everything.

Thank you.

I like the "Power" Nap Idea


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.