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Asparagus soup recipe

Asparagus soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Asparagus soup

Velvety asparagus soup, lovely green colour, great with crunchy rolls. This soup will tempt even asparagus haters!

161 people made this

IngredientsServes: 4

  • 1 onion, chopped
  • 30g butter
  • 500g fresh asparagus, trimmed and coarsely chopped
  • 250ml vegetable stock
  • 1 dash garlic powder, or 1 clove minced garlic
  • 1 dash white pepper
  • 250ml semi-skimmed milk

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable stock, garlic powder and white pepper. Microwave, covered, on High for 10 to 12 minutes. Puree in blender.
  2. Return mixture to microwave safe dish, stir in milk and microwave until heated through.

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Reviews & ratingsAverage global rating:(88)

Reviews in English (77)

Used different ingredients.I added courgettes to this soup as well and cooked it in a saucepan rather than the microwave.-12 Mar 2010

I don't use microwave when cooking, so I found this recipe a bit strange. Cooked in a saucepan, very happy with the result! Good to add a bit of Parmezan cheese for an extra flavour and creamy taste-15 May 2012

Very easy to do and tasted absolutley gorgeous. It was the nicest tasting soup I've had in a long time.-12 Mar 2010

Asparagus Soup Pressure Canning Recipe

Asparagus is rich in folate, or Vitamin B-9. Folate is important in red blood cell formation and for healthy cell growth and function. Eating 1 cup of asparagus provides us with 17% of an adults daily requirement. This is vital when trying to keep your immune system boosted. Asparagus Soup Pressure Canning Recipe gives you a super hefty yield of immune-boosting goodness.

Asparagus Soup Pressure Canning Recipe
Approx. 7 quarts or 14 pints

Folate is especially important for pregnant women who must have folate during early pregnancy to reduce the risk of birth defects of the brain and spine. Additionally, folate helps eliminate free radicals from our body which help us fight disease.

This soup can also be called a “Feel Good Soup” because folate has been show to prevent homocysteine from forming in our body which disrupts our feel-good hormones like serotonin. So be sure to create a batch or two of this healthy folate-rich soup to preserve for long-term storage.

¼ cup butter
2 medium sweet onions, diced
4 celery stalks, diced
10 garlic cloves, minced
1 tablespoon dried tarragon leaves
2 teaspoons sea salt (optional)
½ teaspoon black pepper
4 pounds asparagus spears, cut into 2-inch pieces
16 cups chicken, or vegetable, broth
2 average tomatoes, diced

  1. In a deep stockpot, add butter, onions, celery, garlic, tarragon, salt and pepper. Over medium-high heat, cook until onions are translucent, about 8 to 10 minutes. Mix occasionally to avoid scorching. Add asparagus, mix well. Cook for an additional 10 minutes to blend flavors, stirring often.
  2. Add broth and tomatoes, mix well. Cover and bring to a boil over high heat. Once at a boil, reduce heat to low and simmer for one hour, stirring occasionally, then remove from heat.
  3. Using an emulsion stick blender, liquefy the soup until everything is well blended and the same consistency. If you do not have an emulsion blender, allow the soup to cool and work in batches using a food processor to liquefy/puree the soup.
  4. Ladle hot liquefied soup into jars leaving a one inch headspace. Wipe the jar rims with a wet washcloth dipped in vinegar, add lids and rings and hand tighten.
  5. Pressure can jars at 11 psi 60 minutes for pints and 75 minutes for quarts. Be sure to follow your manufacture instructions for operating your pressure canner and know your elevation for required psi.

Happy Canning!
Diane, The Canning Diva®

New to home canning and want to get started? Pre-order my new book, Beginner’s Guide to Canning: 90 Recipes to Can, Savor and Gift.

Looking to increase your knowledge of pressure canning and new low-acid recipes, click here to order my bool, Canning Full Circle: Garden to Jar to Table.

Recipe Summary

  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, thinly sliced lengthwise
  • Pinch of crushed red pepper flakes
  • Coarse salt
  • 1 pound asparagus, trimmed, chopped, tips reserved
  • 4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
  • 1 cup loosely packed spinach leaves

In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.

Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water bring to a boil. Reduce heat to a simmer continue cooking until asparagus is tender, about 15 minutes.

Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath let cool about 1 minute. Drain and set aside.

Remove from heat add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.

The first thing to do when making this soup is to prepare the chicken. We need to boil the chicken until tender, and then shred the meat. Do this by boiling water in a cooking pot. Add the chicken breast and cook in low to medium heat for 20 minutes. Remove the chicken and let it cool down before shredding the meat. Save the chicken stock.

Once the chicken has been shredded, heat oil in pot. Saute onion and garlic and then add the chicken. Continue to saute for 30 seconds to 1 minute before pouring the stock. Let it boil. I add a piece of Knorr chicken cube to add flavor to the soup. It makes a huge difference, as far as I am concerned.

Add the fresh asparagus into the pot and cook for 5 minutes. You can also use canned asparagus. Feel free to cook longer to extract the flavor from the asparagus.

Finish by adding spinach and season with salt and pepper. This Chicken Asparagus Soup Recipe has the right flavor. It is not very tasty. You should be able to taste the natural flavor of chicken and fresh asparagus.

If you&rsquore looking for more ways to enjoy asparagus, try this nourishing Asparagus Soup. This recipe lets asparagus speak for itself, while offering accents of lemon and herbs to bring out its natural flavor. It&rsquos a lovely, light choice all on its own, served alongside a flavorful salad, or alongside another dish of your choice after the 3:6:9 Cleanse.

This delicious recipe is one of over 75 recipes in the book, Medical Medium Cleanse to Heal.

Asparagus provides a wealth of flavonoids, many of them undiscovered or unstudied, that are highly anti-inflammatory they act as natural aspirin and soothe a hot, overburdened, struggling liver. The liver&rsquos ability to cleanse increases greatly from this calming effect. Asparagus brings order to a chaotic, sick liver. The liver&rsquos immune system strengthens instantly from asparagus. It increases bile production yet doesn&rsquot allow the liver to overwork itself in producing bile. Asparagus helps dislodge fat cells, expelling them from the liver, and helps rejuvenate the liver&rsquos deep, inner core. Asparagus is one of the most important liver-healing foods. Consider putting it on the menu at least a few times a week.

Asparagus Soup

  • 1 cup chopped onions or leeks
  • 3 garlic cloves, minced
  • 2 pounds asparagus, ends trimmed and chopped
  • 3 cups water or Liver Rescue Broth (recipe on page 394)
  • 1 teaspoon dried thyme or basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • Asparagus ribbons, for garnish (optional)

Place a large ceramic nonstick pot on medium-high heat and add the onion and garlic. Cook for 3 to 5 minutes, until the onion is translucent, adding a spoonful of water if needed. Add the chopped asparagus and cook for a further 3 minutes, until the asparagus begins to soften.

Add the water or Liver Rescue Broth, dried thyme, lemon juice, and lemon zest. Bring to a simmer and cook for 10 to 15 minutes, until the asparagus is very tender.

Ladle the soup into a blender and blend until smooth, letting steam escape as needed (you might need to do this in batches). Alternatively, you can use an immersion blender for this.

Pour the soup back in the pot and bring to simmer. Taste and adjust seasoning. Divide between bowls. If desired, use a vegetable peeler to create asparagus ribbons as garnish. Serve immediately.

  • If you have this soup on Day 9 of the Simplified 3:6:9 Cleanse, skip the garnish of asparagus ribbons and just enjoy the blended soup.
  • When choosing between water and Liver Rescue Broth for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn&rsquot called for because it&rsquos very difficult to find a variety that&rsquos free from oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Liver Rescue Broth in advance and freeze it (consider ice cube trays for easy thawing) so you have it on hand for recipes like these.

Find over 75 more delicious, healing recipes in Cleanse to Heal for you and your family.

This item posted: 02-Sep-2020

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Asparagus Soup

Full disclosure: I first made this recipe with low expectations. My goal was to eat asparagus as a light, cleansing meal, so instead of chewing on a big pile of green stalks, I made soup.

I expected to feel good about reaping all the nutritional benefits of asparagus, such as detoxing and antioxidants, but I did NOT expect to slurp down my bowl of soup, lick the bottom of the bowl, and then go for seconds . . .

This soup has a comforting, satisfying quality that’s hard to explain. It’s a combination of tasty sautéed leeks, shallots, and garlic served up warm, creamy, and soothing. This is one cleansing, light meal that is completely worth your time to make and enjoy.

Just don’t be surprised when you go back for seconds!

Note: A bowl of homemade soup makes a wonderfully light meal and is the perfect follow-up to a weekend or vacation of not-so-wholesome eating. It’s a good idea to have a few soup recipes on hand for just such a purpose, with this recipe for Asparagus Soup at the top of the list.

  • 6 Tablespoons olive oil
  • 2 medium onions, diced
  • 3 Pounds asparagus, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 4 Cups chicken stock
  • 1 Cup spinach
  • 6 thin asparagus spears, tips removed

Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the onions and cook, stiring occasionally until transluscent, about 8-10 minutes. Add the asparagus pieces and season with salt and pepper. Cook your asparagus until bright green and tender, about 4-5 minutes. Add the broth and bring to a boil. Add the spinach and cook, stirring occasionally, until the spinach in wilted.

Remove the pot from the heat and let the soup cool. Set a fine mesh strainer over a large bowl. Purée the souop in a blender or food processor until smooth. Strain the soup through the strainer. Stir in the last 2 tablespoons of oil and season with salt and pepper.

Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop the green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths.

Next, melt the butter in a large saucepan over a gentle heat and cook the chopped onion in it for 5 minutes, keeping the heat low to prevent the onion colouring.

Stir the asparagus into the melted butter and onion, then put a lid on and let it sweat for about 10 minutes, giving it a stir now and then. Sprinkle in the tablespoon of flour, stir again to soak up the juices and add the hot chicken stock, a little at a time, stirring after each addition.

When all the stock is in, bring to simmering point, season with salt and freshly milled black pepper and keeping the heat low, let the soup barely simmer, partially covered, for 20-25 minutes. Now you need to let the soup cool a little, then pour it into a blender and blend in batches (a large bowl is helpful here). Taste to check the seasoning.

Finally, stir in the double cream or creme fraiche and the reserved asparagus tips. Re-heat gently for 3-4 minutes and serve very hot in warm soup bowls or alternatively, cool and chill thoroughly before serving in chilled bowls.


Wash and chop the six green (spring) onions. Then wash and chop 1 pound of asparagus. Heat olive oil in a pot and then add onions. Lightly cook onions until softened.

Add asparagus and cook for three minutes.

Add the vegetable stock. (Don’t worry, a stock cube is fine.)

Simmer gently until the asparagus is soft (about 10 minutes). Season with salt and pepper to taste.

Now, blend the entire mixture until smooth. (You can use a food blender.)

Stir in the heavy/double cream until blended. (For a lighter and more elegant touch, use creme fraiche.)


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