This easy and creamy mary berry asparagus soup is a perfect light starter for any meal. Quick to make with simple, fresh ingredients like potatoes and asparagus, it’s both nutritious and delicious. You can even customize it with optional basil for extra flavour. A comforting, hot dish that’s sure to please!
This Asparagus Soup Recipe Is From Complete Cookbook by Mary Berry
Ingredients Needed
- 250 g potatoes, chopped
- 1.5 litres vegetable or chicken stock
- 500 g asparagus
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh basil (optional)
- Salt and black pepper
- 30 g butter (optional)
How To Make Asparagus Soup Recipe
- Cook the Potatoes: Place the chopped potatoes in a large saucepan, add the stock, and bring to a boil. Cover and simmer for 15 minutes or until the potatoes are tender.
- Prepare the Asparagus: While the potatoes cook, trim the woody ends off the asparagus and discard. Cut off the tips and chop the stalks into chunks.
- Cook the Asparagus: Add the asparagus and garlic to the pan, and cook for 5 minutes, stirring occasionally, until the asparagus is tender. Remove 9 asparagus tips and set them aside for garnish.
- Purée the Soup: Purée the soup in a food processor or blender until smooth.
- Reheat and Season: Return the soup to the rinsed-out pan and reheat. Add the basil (if using), and season with salt and pepper to taste.
- Serve: Slice the reserved asparagus tips lengthwise and use them to garnish the soup. Serve hot, with small nuggets of butter, if desired.
Recipe Tips
- Use Fresh Asparagus for Best Flavor: Fresh asparagus makes a huge difference in taste and texture. Look for firm, bright green stalks to ensure your soup has the freshest flavor.
- Don’t Overcook the Asparagus: Cooking the asparagus just until tender will keep its vibrant green colour and prevent it from becoming mushy in the soup.
- Blend Thoroughly for a Smooth Texture: To get a perfectly smooth soup, blend it for a little longer than you think. This will ensure there are no chunks and the soup is velvety.
- Season Well: Be sure to taste and adjust the seasoning with salt and pepper at the end. Asparagus can be mild, so don’t be afraid to add enough seasoning to bring out its natural flavour.
- Garnish for Extra Colour and Texture: The reserved asparagus tips not only make the soup look beautiful, but they also add a delightful crunch and texture contrast when served.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers asparagus soup in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftovers asparagus soup in a freezer-safe container. It will last for up to 3 months. To thaw, put the soup in the fridge overnight and heat it on the stove.
- Reheating: Reheat leftovers asparagus soup on the stove over low heat for 5 minutes, stirring occasionally until hot, or microwave in a covered bowl for 2-3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (248 grams)
- Calories: 151
- Total Fat: 6.7 g
- Saturated Fat: 2.6 g
- Cholesterol: 14.9 mg
- Sodium: 880.4 mg
- Total Carbohydrate: 16.6 g
- Dietary Fiber: 0.5 g
- Sugars: 6.9 g
- Protein: 6.4 g
- Potassium: 364.6 mg
- Calcium: 45.8 mg
- Iron: 0.8 mg
Try More Mary Berry Recipes:
Mary Berry Asparagus Soup Recipe
Description
This easy and creamy mary berry asparagus soup is a perfect light starter for any meal. Quick to make with simple, fresh ingredients like potatoes and asparagus, it’s both nutritious and delicious. You can even customize it with optional basil for extra flavour. A comforting, hot dish that’s sure to please!
Ingredients
Instructions
- Cook the Potatoes: Place the chopped potatoes in a large saucepan, add the stock, and bring to a boil. Cover and simmer for 15 minutes or until the potatoes are tender.
- Prepare the Asparagus: While the potatoes cook, trim the woody ends off the asparagus and discard. Cut off the tips and chop the stalks into chunks.
- Cook the Asparagus: Add the asparagus and garlic to the pan, and cook for 5 minutes, stirring occasionally, until the asparagus is tender. Remove 9 asparagus tips and set them aside for garnish.
- Purée the Soup: Purée the soup in a food processor or blender until smooth.
- Reheat and Season: Return the soup to the rinsed-out pan and reheat. Add the basil (if using), and season with salt and pepper to taste.
- Serve: Slice the reserved asparagus tips lengthwise and use them to garnish the soup. Serve hot, with small nuggets of butter, if desired.
Notes
- Use Fresh Asparagus for Best Flavor: Fresh asparagus makes a huge difference in taste and texture. Look for firm, bright green stalks to ensure your soup has the freshest flavor.
- Don’t Overcook the Asparagus: Cooking the asparagus just until tender will keep its vibrant green colour and prevent it from becoming mushy in the soup.
- Blend Thoroughly for a Smooth Texture: To get a perfectly smooth soup, blend it for a little longer than you think. This will ensure there are no chunks and the soup is velvety.
- Season Well: Be sure to taste and adjust the seasoning with salt and pepper at the end. Asparagus can be mild, so don’t be afraid to add enough seasoning to bring out its natural flavour.
- Garnish for Extra Colour and Texture: The reserved asparagus tips not only make the soup look beautiful, but they also add a delightful crunch and texture contrast when served.
Mary Berry Asparagus Soup Recipe