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As soon as fresh asparagus hits the markets, this is one of the first recipes I reach for. There’s something deeply comforting about a warm bowl of soup, even as the days get longer and the sunlight feels just a little softer. This creamy asparagus soup is a springtime classic. It’s light but satisfying, silky but not heavy, and full of flavor drawn from just a few well-chosen ingredients. Whether you’re looking for a quick weeknight meal, a delicate starter for a dinner party, or a nourishing vegetarian lunch, this easy asparagus recipe delivers.
It’s also endlessly adaptable. You can dress it up with a swirl of cream or leave it dairy-free apart from the butter. You can serve it rustic with a chunk of crusty bread, or ladle it into smaller bowls for a spring gathering. No matter how you serve it, it’s one of those recipes that feels elegant without being complicated. It’s spring cooking at its best: fresh, simple, and satisfying.
A Soup Is Only As Good As Its Stock
In a recipe like this, where the vegetables are the stars, your stock really matters. It acts as the backbone of the soup, adding both flavor and depth. You could (but should not) make this soup with water, but the difference between that and a good homemade stock is night and day.
If you have the time, I truly recommend making your own. Homemade stock is richer and more flavorful, and you can tailor it to your liking. You don’t need a long list of ingredients, just some leftover bones and trimmings, a few aromatics, and a bit of time. It’s one of those kitchen tasks that gives you back so much more than it takes. If you’re not sure where to start, I’ve got you covered. You can learn exactly how I make my own chicken stock in the video below. It’s the version I always use in soups like this, and I usually make a big batch and freeze it in portions so it’s ready when I need it.
Of course, if you want to keep the soup vegetarian, a good vegetable stock will work beautifully. Use what you have, but if you ever get the chance, try it with homemade. You’ll taste the difference.
Wild Garlic If You Can Find It, Garlic Cloves If You Can’t
Spring isn’t just asparagus season, it’s also when wild garlic starts popping up in forests, meadows, and farmers markets. It has a gentle, almost sweet garlic flavor and adds something really special to this soup. If you can find it, I highly recommend tossing in a handful near the end of the cooking time. It blends into the soup effortlessly and makes it feel truly seasonal.
But if wild garlic isn’t available where you are, don’t worry. Regular garlic cloves work just as well. Three cloves, finely chopped and gently sautéed with the onions and leeks, will give the soup plenty of flavor. The key is to let them soften and mellow out in the butter before the stock and asparagus go in. This gentle base gives the soup its warmth and depth.
The Hand Blender You Need to Have
After the vegetables have simmered and the asparagus is tender, the whole soup gets blended until smooth. This is where the magic happens. The leeks and onions give the soup body, the parsley brightens it, and the asparagus turns everything a soft, pale green. You don’t need to add cream, just butter and the vegetables give it a lovely silky texture.
For blending, I always use a handheld blender. It’s faster, safer, and cleaner than pouring hot soup into a countertop blender in batches. You just blend everything right in the pot, which means less mess and more control over the final texture.
This is the one I recommend. It’s powerful, reliable, and easy to clean. I use my handblender constantly, not just for soups, but for sauces, purees, and even mayonnaise. It’s one of those tools that earns its place in the kitchen very quickly.
Why I Always Garnish With Asparagus Tips
One of my favorite parts of this soup is the finishing touch: the sautéed asparagus tips. Instead of blending the entire bunch, I like to cut the tips off and set them aside. Then, while the soup simmers, I sauté them in butter until they’re golden and just tender.
These little pieces get spooned on top of each bowl and bring contrast, both in texture and flavor. They’re buttery, slightly crisp at the edges, and add a hint of freshness that ties the whole dish together. It’s a small step that makes a big difference, especially if you’re serving this to guests or want to make your bowl feel a little more special.
Don’t Forget The Bread
This soup is light but satisfying, and it’s even better with a slice of good bread on the side. Something with a chewy crust and a soft middle is perfect for dunking. You can keep it simple or toast it with a bit of butter or olive oil. I often reach for a sourdough slice or a seeded rye, depending on what’s in the kitchen.
If you want to make it a more filling meal, pair the soup with a salad or serve it with a soft-boiled egg on the side. But honestly, even on its own with just bread, it’s a beautifully balanced dish that feels like enough.
A Taste Of Spring In Every Spoon
This asparagus soup is a celebration of spring in its purest form. It’s creamy without being heavy, flavorful without being fussy, and easy to make with just a handful of fresh ingredients. The leeks and onions provide sweetness, the garlic adds depth, and the parsley brightens everything up. The asparagus itself is the star. It’s soft, grassy, fresh and shines through in every spoonful.
This is the kind of soup that’s perfect on those early spring days when the air still carries a bit of a chill, but the light is stretching longer in the evenings and everything feels like it’s waking up again. I make this soup every year, and each time it reminds me how good simple food can be when you let the ingredients speak for themselves.
I hope you’ll give this asparagus soup recipe a try. Whether you’re using homemade stock and wild garlic or making it with pantry staples, it’s a dish that brings a little extra comfort and joy to the table. And really, that’s what spring cooking is all about. Enjoy!
Creamy asparagus soup recipe perfect for spring: a classic and simple dish made with leeks, garlic, and stock. Easy to make, fresh, and full of flavor.
Total Time:45 minutes
Yield:4 portions 1x
Ingredients
Scale
500 g (1.1 lbs) asparagus
5 dl (2 cups) stock (vegetable or chicken)
1 large onion or shallot, chopped
1 leek (white part only), chopped
2 tbsp olive oil
5 tbsp butter
2 dl (¾ cup + 1 tbsp) white wine
3 garlic cloves, minced (or a bunch of chopped wild garlic)
A handful of parsley, chopped
Salt, to taste
Bread, to serve
Instructions
Cut the tips off the asparagus and set them aside for garnish.
Snap off the woody ends of the asparagus by bending them near the base. Add these ends to the stock and bring it to a simmer.
Slice the remaining asparagus stalks into small pieces.
In a large pot, heat the olive oil and 2 tablespoons of butter over medium heat. Sauté the chopped onion or shallot and leek until softened and translucent.
Add the garlic, if using, and cook for a few more minutes until fragrant.
Pour in the white wine and let it simmer until the alcohol has cooked off. Season with salt.
Add the simmering stock (only the stock, not the asparagus ends) and the chopped asparagus. Bring the soup to a boil and let it cook until the asparagus is tender.
Stir in the chopped parsley and wild garlic, if using.
Use an immersion blender or countertop blender to blend the soup until smooth.
Turn off the heat and stir in 1 tablespoon of butter for extra richness.
In a separate frying pan, melt the remaining 2 tablespoons of butter. Add the reserved asparagus tips and sauté until golden and just tender. Season with salt.
Ladle the soup into bowls, top each with the sautéed asparagus tips, and serve with a good piece of bread. Enjoy!
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