Mary Berry’s Asparagus Soup Recipe

This Mary Berry Asparagus Soup is a fresh and simple recipe, which is made with fresh asparagus and potatoes. It’s a great choice for a light lunch, ready in about 35 minutes.

Mary Berry Asparagus Soup Ingredients

• 250 g (8 oz) potatoes, chopped
• 1.5 litres (2 1/2 pints) vegetable or chicken stock
• 500 g (1 lb) asparagus
• 2 garlic cloves, crushed
• 2 tbsp chopped fresh basil (optional)
• salt and black pepper
• 30 g (1 oz) butter (optional)

How To Make Mary Berry Asparagus Soup

1. Boil the potatoes: Put the chopped potatoes into a large saucepan, add the stock, and bring to a boil. Cover the pan and simmer for 15 minutes or until the potatoes are tender.
2. Prep the asparagus: Meanwhile, snap off any tough, woody ends from the bottom of the asparagus stalks and discard them. Cut off the delicate tips and set them aside. Chop the remaining stalks into chunks.
3. Cook the asparagus: Add the chopped asparagus stalks and the crushed garlic to the pan with the potatoes. Cook for 5 minutes, stirring occasionally, until the asparagus is tender. Add the reserved asparagus tips and cook for 1 minute more. Remove nine of the best-looking tips and set them aside for the garnish.
4. Blend the soup: Use a food processor or blender to purée the soup until it is completely smooth.
5. Finish and serve: Return the soup to the rinsed-out pan and reheat gently. Stir in the chopped basil, if using, and season with salt and pepper to taste. Slice the reserved asparagus tips in half lengthwise. Serve the soup hot, garnished with the asparagus tips and small nuggets of butter, if you wish.

Recipe Tips

• How to get a vibrant green color? The key is to avoid overcooking the asparagus. Cook it just until it’s tender, which should only take about 5-6 minutes.
• Can I make this soup creamy? Absolutely. For a richer soup, you can stir in a splash of single cream after blending. The optional butter garnish also adds a lovely creamy finish as it melts.
• What is the Artichoke Soup variation? The recipe notes suggest a variation where you substitute the asparagus with a 400g can of drained and diced artichoke hearts or bottoms. You would then garnish with basil.
• Can I use frozen asparagus? Yes, you can use frozen asparagus. You may not need to cook it for as long as fresh asparagus. Add it to the soup directly from the freezer.

What To Serve With Asparagus Soup

This light and elegant soup pairs well with simple accompaniments.

• A slice of warm, crusty bread
• A swirl of single cream or crème fraîche
• Toasted flaked almonds
• A sprinkle of fresh chives

How To Store Asparagus Soup

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: This soup freezes well. Let it cool, then pour it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

FAQs

• Can I make this soup vegan? Yes. To make this recipe vegan, simply omit the optional butter garnish or use a plant-based alternative. Ensure you are using vegetable stock.
• Is this soup gluten-free? Yes, the ingredients in this soup are naturally gluten-free.
• Why are the potatoes added first? The potatoes need a longer cooking time to become tender. They are simmered first to ensure they are fully cooked before the quick-cooking asparagus is added.

Try More Recipes:

• Mary Berry Somerset Mushroom Soup Recipe
• Mary Berry French Pea Soup Recipe
• Mary Berry’s Curried Parsnip Soup Recipe
• Mary Berry Tomato Soup Recipe

Mary Berry’s Asparagus Soup Recipe

Course: SoupsCuisine: British

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

96

kcal

A fresh, light, and elegant soup that perfectly captures the flavour of spring asparagus.

Ingredients

• 250 g (8 oz) potatoes, chopped
  

• 1.5 litres (2 1/2 pints) vegetable or chicken stock
  

• 500 g (1 lb) asparagus
  

• 2 garlic cloves, crushed
  

• 2 tbsp chopped fresh basil (optional)
  

• salt and black pepper
  

• 30 g (1 oz) butter (optional)

Directions

• Place potatoes and stock in a large saucepan. Bring to a boil, then cover and simmer for 15 minutes until tender.
  
• Trim the asparagus, reserving the tips and chopping the stalks.
  
• Add the asparagus stalks and garlic to the pan and cook for 5 minutes until tender.
• Reserve 9 tips for garnish.
  
• Purée the soup in a blender until smooth.
  
• Return to the pan, reheat, and stir in basil (if using) and season with salt and pepper.
  
• Serve hot, garnished with the reserved asparagus tips and nuggets of butter, if desired.