Mary Berry Creamy Asparagus Soup

To be honest, I wasn’t expecting much from this soup the first time I made it. Asparagus? In a starring role? I thought it might turn out a bit thin or bland—like something you’d politely sip at a posh spring luncheon. But then came the moment I tasted it after blending. Creamy, almost buttery, with a bright green pop and a subtle sweetness from the spuds. I had to stop myself from eating it straight from the pot.

What nearly ruined it, Overcooked asparagus. It went from jewel-green to sludgy grey in minutes. But let me show you how I fixed that—and why the asparagus tips deserve special treatment.

Why This One Works So Well

The magic here is in the potatoes. They give the soup body and silkiness without needing loads of cream (though a splash certainly helps). Most recipes rush the asparagus, but Mary’s approach—saving the tips till the end—keeps the texture vibrant and the flavour bright.

Also, blending and straining might seem fussy, but trust me, it’s worth it. The result? A soup that feels like something you’d get in a fancy countryside café, but without the faff.

Ingredients + Why They Matter

• Floury Potatoes (King Edward or Maris Piper) – They break down beautifully, thickening the soup without extra flour or thickeners. I once used waxy ones—never again. Too gloopy.
• Fresh Asparagus – Bright, grassy flavour and that vivid green colour. Frozen made it taste like old socks, so don’t.
• Butter – Just enough richness to coat the onions and potatoes before the liquid goes in.
• Onion – Adds base flavour, nothing fancy—just essential.
• Chicken or Veg Stock – I prefer chicken for depth, but I’ve used homemade veg stock for a lighter version and it’s still lovely.
• Double Cream – Not too much, but just enough to round it off. I tried single cream once and missed the oomph.

Making It Yours (Without Ruining It)

• Dairy-Free? I tested it with oat cream (Oatly’s “creamy one”). Still lovely, just less rich.
• Veggie Version – Use a good homemade veg stock with a splash of white wine. Don’t use stock cubes—they make it weirdly metallic.
• Add Peas – I stirred in a handful of frozen peas once near the end. Gave it extra colour and a bit of sweetness.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Soup turned murky	Overcooked asparagus	Add stalks late and keep heat low
Gritty texture	Didn’t strain after blending	Use a sieve—it makes all the difference
Bland flavour	Didn’t season enough	Taste after blending, then salt generously

How To Make Mary Berry’s Creamy Asparagus Soup

1. Start with your base – In a big saucepan, melt the butter and add the onion and potatoes. Cook for about 5 minutes until the onion is soft but not coloured.
2. Prep the asparagus – Snap off the woody ends. Save the top 2 inches of each spear and chop the rest into bits.
3. Add the stock – Pour it in, bring to a boil, then simmer for 10 minutes until potatoes are soft.
4. Add asparagus stalks – Simmer for 8 minutes, uncovered. You want them just tender and still green.
5. Blend – Use a stick blender or food processor, then strain through a sieve back into the pan.
6. Cook asparagus tips – Boil in separate water for 3 minutes until just cooked.
7. Finish the soup – Stir in the cream, reheat gently, season to taste, and serve with a swirl of cream and those bright tips on top.

Tips From My Kitchen

• I always blanch the asparagus tips in salted water—it helps them keep that spring-green colour.
• If you’re using homemade stock, don’t forget to reduce the salt later.
• I cool the soup a little before blending—saves your hands and avoids steam explosions.
• Use a metal sieve for straining—plastic ones warp with hot soup. Learned that the hard way.

Storage and Serving

• Fridge: Keeps for 3 days in a sealed tub. The colour dulls slightly, but the flavour holds up.
• Freezer: Freeze without cream if you can. Thaws better and reheats without splitting.
• To Serve: I love it with a hunk of warm baguette and a drizzle of truffle oil when I’m feeling fancy.

FAQs

Can I use frozen asparagus?
I’ve tried it—didn’t love it. The flavour was flat and texture mushy. If you must, use for the base, not the tips.

Do I really need to sieve it?
If you want that café-smooth finish, yes. It takes 3 minutes and makes a big difference.

Can I skip the cream?
You can, and it’ll still be tasty—just more broth-like. I’ve done it with a swirl of oat cream instead, and it’s still lush.

Why do my asparagus tips go soggy?
Probably overcooked. Set a timer for exactly 3 minutes and plunge into cold water after. Game changer.

Try More Recipes:

• Mary Berry Chestnut Mushroom Soup
• Mary Berry Tomato and Basil Soup
• Mary Berry Chicken Noodle Soup
• Mary Berry Vegetable Soup
• Mary Berry Mushroom And Leek Soup