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Asparagus Soup


Asparagus season is brief and beautiful. Make the most of it with this delicious soup.


Recipe courtesy of Chef Dave Smart


  • 2 lbs (900 g) asparagus, ends trimmed and reserved for stock
  • 8 cups (2 L) vegetable stock, preferably homemade
  • 2 Tbsp (30 ml) chopped chives
  • 1/2 cup (125 ml) sour cream
  • 3 sprigs of thyme
  • 1 bay leaf
  • salt
  • white pepper
  • camelina or olive oil for drizzling


  1. Bring vegetable stock to a simmer. Add trimmings from asparagus stalks, thyme and bay leaf. Simmer for 5 minutes and remove from heat and let stand for 15 minutes.
  2. Strain stock to remove asparagus, thyme and bay leaf. Transfer stock to fridge to cool.
  3. Blanch asparagus in boiling salted water, cooking for 2–3 minutes until tender. Place immediately in ice water to prevent overcooking.
  4. Bring a large pot of salted water to rolling boil. Drop in asparagus in small batches to blanch for 2–3 minutes until tender. Transfer asparagus to ice water.
  5. Remove cooled asparagus from ice water. Working in batches, add asparagus to blender and cover with cooled stock. Purée until smooth. Adjust consistency by adding more stock.
  6. To serve, gently reheat soup and season to taste with salt and white pepper. Ladle into bowls and top with a dollop of sour cream. Garnish with chopped chives and a drizzle of oil.

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