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Creamy Asparagus Soup

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 4
Calories 167 kcal


  • 1 ½ lbs. asparagus spears trimmed
  • 1 ½ tablespoons olive oil
  • 1 ½ cups finely chopped shallots about 10
  • ½ pounds boiling potatoes peeled and cut into ½-inch slices
  • 4 cups water
  • 2 vegetable bouillon cubes
  • 1 teaspoon salt
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 tablespoon fresh lemon juice</span>
  • Coarsely ground black pepper to taste
  • Freshly chopped parsley to garnish


  • Set aside 8 spears of asparagus to garnish. With the remaining asparagus, chop into 1-inch slices.
  • Warm oil in a medium saucepan over medium heat. Stir in shallots and saute until shallots are golden brown (about 8-10 minutes); stirring often. Mix in potatoes, chopped asparagus and water. Cover and turn heat up to medium-high heat and bring mixture to a boil. Reduce heat to low and stir in bouillon cube and salt. Cover and cook until potatoes are fork tender (about 20 mins); stirring occasionally.
  • While soup is stewing, blanch remaining asparagus spears in a pot of lightly salted boiling water (about 3 minutes). Remove from water, place in a colander and immediately rinse under cold water; set aside.</span>
  • In a blender or food processor, transfer soup in batches and blend until smooth and creamy. Return to pot and stir in lemon juice and ground pepper and simmer until soup is warmed through. Divide between 4 bowls and garnish with asparagus spears and if desired, freshly chopped parsley. Serve while hot.


Serving: 1gCalories: 167kcalCarbohydrates: 26.1gProtein: 6.5gFat: 5.8gSaturated Fat: 1gSodium: 320mgFiber: 5gSugar: 4.2g
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