Hamdi Saidani Mary Berry Asparagus Soup is one of the best and easy-to-make UK Asparagus Soup recipes ever. This homemade Asparagus Soup is made with butter, asparagus spears, shallots, garlic, and spinach but without cream or milk.
Serve this Asparagus Soup cold with olive oil drizzle, sourdough bread, and a light salad or hot as a main dish with garlic toast on the side. Please feel free to leave feedback about this healthy, easy Asparagus Soup.
Asparagus Soup Ingredients
- 350g asparagus spears (stalks chopped, woody ends discarded, tips reserved)
- 25g butter
- A little vegetable oil
- 3 shallots, finely sliced
- 2 garlic cloves, crushed
- 2 large handfuls spinach
- 700ml vegetable stock (fresh if possible)
- Optional: olive oil for drizzling and rustic bread (preferably sourdough) to serve
How To Make Asparagus Soup
- Cook The Asparagus: Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few minutes to soften. Remove and set them aside.
- Cooking the Base: Add the shallots, asparagus stalks, and garlic to the saucepan. Cook for 5-10 minutes until they’re softened but still have a bright color. Add the spinach, pour over the stock, and bring the mixture to a boil.
- Blending: Use a hand blender to blitz the mixture until smooth.
- Seasoning and Serving: Season the soup generously. If needed, add hot water to get the desired consistency. Pour the soup into bowls, scatter the asparagus tips on top, and optionally drizzle with olive oil. Serve with sourdough bread if you like.
Recipe Tips:
- Seasonal Swap: In the winter months, when asparagus is not in season, you can replace the shallots with leeks and the asparagus with purple sprouting broccoli.
- Choosing the Right Asparagus: If you have thin asparagus spears, use the whole stalk. For thicker spears, snap off the woody ends.
What To Serve With Asparagus Soup
Serve Asparagus Soup with sourdough bread, olive oil, grilled chicken, roasted vegetables, a light salad, and croutons. Asparagus Soup also goes well with white wine, garlic toast, parmesan crisps, poached eggs, and fresh herbs.
How Long Can Asparagus Soup Stay In The Fridge
Cooked Asparagus Soup can last in the fridge for about 3-4 days if stored correctly in an airtight container.
Can You Freeze Asparagus Soup
Yes, Asparagus Soup can be frozen for about 2-3 months. Simply pour it into freezer-safe containers, leaving some space at the top for expansion.
To thaw frozen Asparagus Soup, place it in the refrigerator overnight or use the defrost setting on your microwave.
How To Reheat Leftover Asparagus Soup
Reheat Asparagus Soup in the microwave on medium power for 2-3 mintues or on the stovetop over low heat, stirring occasionally.
Asparagus Soup Nutrition Facts
- Calories 161
- Total Fat 8.2g
- Saturated Fat 3.3g
- Cholesterol 22mg
- Sodium 1024mg
- Potassium 360mg
- Total Carbohydrate 16g
- Dietary Fiber 0.7g
- Protein 6.3g
Try More Recipes:
- Curried Parsnip Soup
- Cauliflower Soup
- Cream of Asparagus Soup
- Potato Soup
- Chicken Soup
- Vegetable Soup
Mary Berry Asparagus Soup
Description
Mary Berry Asparagus Soup is one of the best and easy-to-make UK Asparagus Soup recipes ever. This homemade Asparagus Soup is made with butter, asparagus spears, shallots, garlic, and spinach but without cream or milk.
Serve this Asparagus Soup cold with olive oil drizzle, sourdough bread, and a light salad or hot as a main dish with garlic toast on the side. Please feel free to leave feedback about this healthy, easy Asparagus Soup.
Mary Berry Asparagus Soup Ingredients
How To Make Mary Berry Asparagus Soup
- Cook The Asparagus: Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few minutes to soften. Remove and set them aside.
- Cooking the Base: Add the shallots, asparagus stalks, and garlic to the saucepan. Cook for 5-10 minutes until they’re softened but still have a bright color. Add the spinach, pour over the stock, and bring the mixture to a boil.
- Blending: Use a hand blender to blitz the mixture until smooth.
- Seasoning and Serving: Season the soup generously. If needed, add hot water to get the desired consistency. Pour the soup into bowls, scatter the asparagus tips on top, and optionally drizzle with olive oil. Serve with sourdough bread if you like.
