Asparagus and watercress soup

Bysaffronandhoney

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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21 Comments

  2. 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.

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  9. 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