Cream of asparagus soup

Gusta juha od šparoga

Serves 4-6


  • Handful of asparagus
  • 2 small potatoes (diced)
  • 2 medium onions (chopped)
  • 50 g butter
  • 1 l chicken stock
  • Salt & freshly ground black pepper
  • 200 ml cream



  1. Trim the asparagus, cutting off and discarding the tough stalk-ends.
  2. Reserve a few asparagus tips to garnish the soup (optional).
  3. Chop the green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths.
  4. Melt the butter in a large saucepan and fry the onion and potato until the onion is translucent.
  5. Stir in the chopped asparagus, then put on a lid on and let it sweat for about 10 minutes, giving it an occasional stir.
  6. Add the chicken stock and bring to simmering point.
  7. Season with salt and freshly ground black pepper.
  8. Keeping the heat low, let the soup simmer, partially covered, for 20-25 minutes.
  9. Pour it into a blender and blend in batches.
  10. Stir in the cream and the reserved asparagus tips.
  11. 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.

Need some asparagus? Pick it yourself.

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