This easy and creamy Asparagus Soup by Mary Berry is a nutritious and delicious dish, perfect for a quick meal. With common ingredients like potatoes and fresh asparagus, it’s simple to make and can be enjoyed hot. Serve it with crispy mustard croûtes for an extra special touch!
Ingredients Needed
- 25g (1oz) butter
- 1 onion, finely chopped
- 350g (12oz) floury potatoes (such as King Edward), peeled and cut into small cubes
- 2 large bunches of asparagus (about 500g/1lb 2oz)
- 900ml (1½ pints) chicken or vegetable stock
- 150ml (5fl oz) double cream, plus extra to serve
- Salt and freshly ground black pepper
How To Make Asparagus Soup
- Melt the Butter: Melt the butter in a large saucepan. Add the onion and potatoes and fry, stirring frequently, over medium heat for about 5 minutes or until the onion has started to soften.
- Prepare the Asparagus: Trim the asparagus by snapping off the woody end of each spear where it breaks naturally. Remove the top two inches of each tip and set aside, then chop the stems into short lengths.
- Add Stock and Cook: Pour the stock into the saucepan, bring to a boil while stirring, and boil for 8–10 minutes or until the potatoes are cooked. Add the chopped asparagus stems, cover with a lid, and simmer for another 8 minutes or until tender but still bright green. Season with salt and pepper.
- Blend the Soup: Whizz until smooth in a food processor or using a hand blender, then pass the mixture through a sieve and return to the pan.
- Cook the Asparagus Tips: Cook the reserved asparagus tips in boiling water for 3 minutes and drain.
- Final Touches: Heat the soup and check the seasoning, then stir in the cream. Pour into individual bowls, garnishing each one with a swirl of cream and three asparagus tips arranged on top.
Recipe Tips
- Cut Evenly: Chop the potatoes and asparagus stems into small, uniform pieces. This ensures they cook evenly and blend smoothly.
- Blend Well: For a super smooth soup, blend it in batches if your blender isn’t large enough. Pass it through a sieve to remove any lumps.
- Adjust Creaminess: You can add more or less cream depending on how rich you want the soup. Start with 150ml and taste before adding more.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Asparagus Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container. You can freeze it for up to 3 months. To serve, thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat. Stir occasionally and cook for about 5-10 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (8.5 oz / 238g)
- Calories: 226
- Total Fat: 15g
- Cholesterol: 48mg
- Sodium: 641mg
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Butternut Squash And Red Pepper Soup
- Mary Berry Apple and Pear Pie
- Mary Berry Chicken Curry With Coconut Milk
- Mary Berry Carrot And Orange Cake
Mary Berry Asparagus Soup Recipe
Description
This easy and creamy Asparagus Soup by Mary Berry is a nutritious and delicious dish, perfect for a quick meal. With common ingredients like potatoes and fresh asparagus, it’s simple to make and can be enjoyed hot. Serve it with crispy mustard croûtes for an extra special touch!
Ingredients
Instructions
- Melt the Butter: Melt the butter in a large saucepan. Add the onion and potatoes and fry, stirring frequently, over medium heat for about 5 minutes or until the onion has started to soften.
- Prepare the Asparagus: Trim the asparagus by snapping off the woody end of each spear where it breaks naturally. Remove the top two inches of each tip and set aside, then chop the stems into short lengths.
- Add Stock and Cook: Pour the stock into the saucepan, bring to a boil while stirring, and boil for 8–10 minutes or until the potatoes are cooked. Add the chopped asparagus stems, cover with a lid, and simmer for another 8 minutes or until tender but still bright green. Season with salt and pepper.
- Blend the Soup: Whizz until smooth in a food processor or using a hand blender, then pass the mixture through a sieve and return to the pan.
- Cook the Asparagus Tips: Cook the reserved asparagus tips in boiling water for 3 minutes and drain.
- Final Touches: Heat the soup and check the seasoning, then stir in the cream. Pour into individual bowls, garnishing each one with a swirl of cream and three asparagus tips arranged on top.
Notes
- Cut Evenly: Chop the potatoes and asparagus stems into small, uniform pieces. This ensures they cook evenly and blend smoothly.
- Blend Well: For a super smooth soup, blend it in batches if your blender isn’t large enough. Pass it through a sieve to remove any lumps.
- Adjust Creaminess: You can add more or less cream depending on how rich you want the soup. Start with 150ml and taste before adding more.
Mary Berry Asparagus Soup Recipe