Saffron and Honey

Eat Chic

Asparagus and watercress soup

This is the perfect introduction to asparagus month, a soup that highlights the delicate greenness of the new season’s stalks.

You’ll need:

  • 1 small sweet onion, finely chopped
  • 1 leek, white parts only, finely chopped
  • 2 cloves of garlic, minced
  • 1 lb asparagus, roughly chopped
  • 4 oz watercress
  • 1/3 cup cream or half and half
  • 1 quart chicken or vegetable stock
  • 1/3 cup mint, picked
  • 2 T olive oil
  • salt, pepper

1. In a large saucepan – use a larger one than you think you need, especially, if you are going to use an immersion blender – saute onions, leeks, and garlic until softened.

2. Add stock, salt, and pepper and bring to a boil.

3. Once the stock is at a rolling boil, add asparagus and about 3/4 of the watercress. Cook for 6-7 minutes, taste for seasoning.

4. For this next step, use an immersion blender or blend in batches in a stand blender. Add mint and remaining watercress to the soup and blend thoroughly.

5. Add about 2 T of cream (per bowl) right before serving, stirring it through. Top with some watercress leaves, if you want.

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Comments

  2. The Wanderlust Gene says

    Every now and again we get asparagus here in Colombo and now I know I can make something delicious with them, even if they’re not quite up to the snappy crisp standard we’re accustomed to in the ‘west’. Thanks for sharing.

    Reply

  9. Anne says

    This looks delicious! I had asparagus soup when I was in London in March, and o boy!, I was so disappointed! My first reaction was: “I can make this better myself”. I’ve never made asparagus soup, but I will now try yours and prove that I’m right 🙂

    Reply

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