Asparagus Soup


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asparagus Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


    Units Scale

    Asparagus SOUP

    2 T olive oil, ghee or butter

    1 bundle or 1 lb asparagus (2 C rough cut)

    1 cup sugar snap peas cut in half

    4 C Stock: chicken, vegetable or No-chicken broth

    1 C leek rough chopped (white part only)

    34 cloves of garlic chopped

    1 tsp fresh or 1/2 tsp dried herbs: thyme, basil or oregano minced

    Salt & Pepper to taste



    • On medium in a preheated pot, sauté leeks in olive oil.
    • Add the asparagus, sugar snaps, and garlic.
    • Cover vegetables with 4 cups of broth of choice and bring to a boil.
    • Lower heat and simmer for 10-15 minutes, until vegetables are tender.
    • Carefully using an immersion hand blender, puree the soup.
    • Add salt and pepper to taste.


    • Author: Curry Girls Kitchen


    One comment on "Asparagus Soup"
    1. curryGalAdmin October 10, 2014

      We love hearing feedback about your culinary successes with our recipes 🙂 XOXO

    Leave a Reply

    Back to top