A delicious asparagus soup recipe which is really easy to make using simple ingredients
Perfect for a light lunch, or serve with crusty bread for a flavoursome evening meal!
Allergies
Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
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1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
600g
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
100g
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
21oz
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
3.5oz
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
Utensils
Step 1
Pre-heat a large soup pot over a medium heat. Once hot, add the olive oil, butter and onion to the pot, stir and cook for 2-3 minutes, until soft and translucent
Step 2
Add the garlic, stir and cook for around 30 seconds
Step 3
Next, add in the potatoes and asparagus and fry for a couple of minutes , followed by the broth (or water)
Step 4
Bring the soup to a boil, then turn down the heat to a simmer, and cook for around 10-15 minutes until the vegetables are tender
Step 5
Add the cream cheese and cook for another 5 min. Remove the soup from the heat and let it sit for around 10 minutes, until cool
Step 6
Carefully transfer the soup to your blender, blend on a high speed for 1-2 minutes until smooth and creamy. Taste and add a little salt if required
Step 7
Return the soup back to the soup pot and bring to a simmer. Garnish and serve hot with some grilled asparagus, toasted bread or eat just plain!
Pre-heat a large soup pot over a medium heat. Once hot, add the olive oil, butter and onion to the pot, stir and cook for 2-3 minutes, until soft and translucent
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
600g
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
100g
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
21oz
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
3.5oz
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
Step 2 of 7
Add the garlic, stir and cook for around 30 seconds
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
600g
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
100g
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
21oz
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
3.5oz
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
Step 3 of 7
Next, add in the potatoes and asparagus and fry for a couple of minutes , followed by the broth (or water)
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
600g
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
100g
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
21oz
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
3.5oz
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
Step 4 of 7
Bring the soup to a boil, then turn down the heat to a simmer, and cook for around 10-15 minutes until the vegetables are tender
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
600g
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
100g
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
21oz
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
3.5oz
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
Step 5 of 7
Add the cream cheese and cook for another 5 min. Remove the soup from the heat and let it sit for around 10 minutes, until cool
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
600g
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
100g
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
21oz
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
3.5oz
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
Step 6 of 7
Carefully transfer the soup to your blender, blend on a high speed for 1-2 minutes until smooth and creamy. Taste and add a little salt if required
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
600g
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
100g
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
21oz
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
3.5oz
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
Step 7 of 7
Return the soup back to the soup pot and bring to a simmer. Garnish and serve hot with some grilled asparagus, toasted bread or eat just plain!
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
600g
asparagus (woody ends trimmed and cut into 1-inch pieces)
1
vegetable broth (or filtered water)
100g
cream cheese
3 medium
potatoes, cut into small cubes
To taste
sea salt and fresh pepper
1 ½ tbsp
extra virgin olive oil
1 tbsp
butter
1
shallot
2
garlic cloves (whole)
21oz
asparagus (woody ends trimmed and cut into 1-inch pieces)
