Mary Berry​ Asparagus Soup Recipe

This fresh Mary Berry Asparagus Soup is made with bundles of fresh green asparagus, chopped onions, butter, flour, chicken stock, and milk. This recipe creates a vibrant, velvety green soup that tastes like spring in a bowl. It is perfect for a light Easter lunch or an elegant dinner party starter, and it makes enough for 4 to 6 people.

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Mary Berry Asparagus Soup Ingredients

• 2 lbs (900g) fresh asparagus
• 2 oz (50g) butter
• 1 large onion, chopped
• 2 tbsp all-purpose flour
• 3 cups (750ml) chicken stock (or vegetable stock)
• 1 cup (250ml) milk
• Salt and freshly ground black pepper
• For the Garnish:
• Reserved asparagus tips
• A swirl of heavy cream or crème fraîche

How To Make Mary Berry Asparagus Soup

1. Prepare the asparagus: Wash the asparagus thoroughly. Snap off the woody ends at the bottom and discard them. Cut off the tender tips (about 2 inches long) and set them aside for later. Chop the remaining stalks into small pieces.
2. Cook the onion: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes until it is soft but not browned.
3. Add stalks and thickener: Add the chopped asparagus stalks (not the tips) to the pan and stir. Sprinkle in the flour and stir well to coat the vegetables. Cook for 1 minute to remove the raw flour taste.
4. Simmer the soup: Gradually pour in the chicken stock while stirring to prevent lumps. Bring the liquid to a boil, then reduce the heat, cover the pan, and simmer for about 20 minutes until the asparagus is very tender.
5. Cook the tips: While the soup simmers, bring a small pot of salted water to a boil. Add the reserved asparagus tips and boil them for 3-4 minutes until they are tender but still bright green. Drain them and rinse under cold water to stop the cooking.
6. Blend and finish: Remove the soup pot from the heat and let it cool slightly. Pour the mixture into a blender and blend until completely smooth. Return the soup to the pot, stir in the milk, and reheat gently. Season with salt and pepper.
7. Serve: Ladle the soup into bowls. Garnish with the cooked asparagus tips and a swirl of cream.

Recipe Tips

• Snap the Ends: The best way to remove the tough part of the asparagus is to bend the stalk near the bottom. It will naturally snap at the point where the woody part meets the tender part.
• Keep the Tips Green: Rinsing the boiled tips under cold water (or putting them in an ice bath) is crucial. This “shocks” the vegetable and locks in that beautiful bright green color for your garnish.
• Strain for Smoothness: If your asparagus was particularly thick or fibrous, the soup might still be a little stringy after blending. For a restaurant-quality texture, pass the blended soup through a fine-mesh sieve before adding the milk.
• Don’t Boil the Milk: When reheating the soup after adding the milk, keep the heat low. If you let it boil rapidly, the milk might separate or curdle.

What To Serve Mary Berry Asparagus Soup

This soup is elegant and light, so it pairs well with delicate sides. Serve it with warm crusty rolls or slices of sourdough bread with salted butter. For a classic brunch pairing, serve a poached egg on a piece of toast alongside the soup. Crisp prosciutto or bacon bits sprinkled on top also add a salty crunch that contrasts perfectly with the sweet asparagus.

How To Store Mary Berry Asparagus Soup Leftovers

• Refrigerate: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. The green color may fade slightly over time, but the flavor will remain good.
• Freeze: You can freeze the soup base before adding the milk. Freeze the blended vegetable and stock mixture in a freezer-safe container for up to 3 months. When you are ready to eat, thaw it, heat it up, and then stir in the fresh milk.

Mary Berry Asparagus Soup Nutrition Facts

Serving Size: 1 bowl (approx. 250g)

• Calories: 160 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 520mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 6g

Frequently Asked Questions

• Can I use white asparagus? Yes, but the flavor will be milder and slightly sweeter. You will also need to peel white asparagus stalks completely before cooking, as the skin is thicker and more fibrous than green asparagus.
• Can I make this dairy-free? Yes. Substitute the butter with olive oil or a plant-based butter. Replace the milk with an unsweetened plant milk like almond or oat milk, or simply use extra vegetable stock for a lighter version.
• Why does my soup taste bitter? Asparagus can sometimes turn bitter if it is old or overcooked. Ensure you are using fresh, firm stalks and try adding a small squeeze of lemon juice or a pinch of sugar to balance the flavor.

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