Asparagus Stalk Soup

28 votes

Don't waste the woody ends of your asparagus spears, use them to make this delicious asparagus stalk soup.

60 Minutes

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  • 4 cups of asparagus stalks
  • 30g (2 tablespoons) butter
  • 1 leek, finely sliced (including the green part)
  • 1 potato, peeled and chopped
  • 1 clove garlic, crushed
  • ½ cup white wine
  • 1 litre chicken stock
  • ¼ cup cream


  1. Melt the butter in a pot.
  2. Add the garlic and leek and cook until soft.
  3. Add the white wine and cook until the wine has reduced by half.
  4. Add the potato, asparagus and stock and simmer until the vegetables are tender.
  5. Allow the mixture to cool and then blitz it in a blender until smooth.
  6. Add the cream and then re-heat, but be careful not to boil it.
  7. Season and serve with sprigs of dill or sage leaves.
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