Mary Berry Cream of Asparagus Soup Recipe

The Mary Berry Cream of Asparagus Soup is a smooth, velvety, and elegant dish that highlights the delicate flavour of fresh asparagus. This comforting soup is perfect for springtime when asparagus is in season, yet it feels just as special served as a light starter or cozy meal any time of the year. With simple ingredients and Mary Berry’s signature touch, this recipe transforms humble asparagus into a restaurant-quality soup that’s both rich and refreshing.

What Is Mary Berry’s Cream of Asparagus Soup?

Mary Berry’s Cream of Asparagus Soup is a classic British-style creamy soup made from tender asparagus, leeks, onions, and stock, blended to a silky consistency. Finished with a touch of cream, it delivers a luxurious yet fresh taste that celebrates the natural sweetness of asparagus.

Other Popular Mary Berry Soup Recipes

• Mary Berry Chicken and Vegetable Soup
• Mary Berry Chicken and Chorizo Tray Bake
• Mary Berry Winter Vegetable Soup
• Mary Berry Winter Coleslaw
• Mary Berry Courgette Soup

Why This Recipe Is Worth Trying

• Simple yet elegant – Perfect for both family meals and entertaining guests.
• Seasonal and fresh – Makes the most of spring asparagus.
• Light but creamy – Balanced texture and flavour.
• Quick to prepare – Ready in under 40 minutes.
• Freezer-friendly – Keeps beautifully for easy reheating.

Essential Ingredients to Make Mary Berry Cream of Asparagus Soup

• Fresh asparagus – 500g, trimmed and chopped
• Butter – 2 tbsp
• Leek – 1 large, cleaned and sliced
• Onion – 1 medium, finely chopped
• Potato – 1 small, peeled and diced (for thickness)
• Vegetable or chicken stock – 1 litre (4 cups)
• Double cream – 100ml
• Fresh lemon juice – 1 tsp
• Salt and black pepper – to taste
• Fresh parsley or chives – for garnish

(Optional: a handful of peas for extra sweetness and colour.)

Handy Kitchen Tools for Best Results

• Large saucepan or soup pot
• Sharp knife and chopping board
• Blender or hand blender
• Measuring jug
• Ladle

Step-by-Step Guide to Making Mary Berry Cream of Asparagus Soup

Step 1: Prepare the vegetables

Trim the woody ends from the asparagus and chop the stalks into small pieces, reserving a few tips for garnish. Peel and dice the potato, and finely slice the leek and onion.

Step 2: Sauté the aromatics

In a large saucepan, melt the butter over medium heat. Add the leek and onion and cook gently for 5 minutes until soft but not browned.

Step 3: Add asparagus and potato

Stir in the asparagus pieces (except the tips) and diced potato. Cook for another 3 minutes, stirring occasionally.

Step 4: Add stock and simmer

Pour in the stock, season lightly with salt and pepper, and bring to a boil. Reduce the heat and simmer for 15–20 minutes, until the vegetables are soft and tender.

Step 5: Blanch the asparagus tips (optional)

Meanwhile, blanch the reserved asparagus tips in boiling water for 2 minutes, then drain and set aside for garnish.

Step 6: Blend the soup

Remove the pan from the heat and let it cool slightly. Blend the soup using a hand blender or stand blender until smooth. For an ultra-smooth texture, strain it through a fine sieve.

Step 7: Add cream and finish

Return the soup to the pan and stir in the double cream and lemon juice. Warm gently over low heat for 2–3 minutes, but do not let it boil. Taste and adjust seasoning.

Step 8: Serve hot

Ladle into bowls, top with the asparagus tips, and sprinkle with fresh parsley or chives for a beautiful finish.

What I Got Wrong (And How I Fixed It)

• Soup too thin – Added extra potato or simmered longer to thicken.
• Asparagus flavour weak – Used fresh asparagus and reduced extra liquid.
• Overcooked asparagus – Simmered gently to preserve colour and taste.
• Too heavy – Reduced cream slightly and added more stock for balance.

Healthier Version of Mary Berry’s Cream of Asparagus Soup

• Replace butter with olive oil for a lighter version.
• Use half-fat cream or Greek yogurt instead of double cream.
• Choose low-sodium vegetable stock for a cleaner taste.
• Add extra greens like spinach for a nutrient boost.

Ingredient Substitutions for Mary Berry Cream of Asparagus Soup

• Double cream – Swap with single cream, milk, or coconut cream.
• Leek – Use shallots or more onions if unavailable.
• Potato – Replace with cauliflower or courgette for a lighter version.
• Stock – Both chicken and vegetable stock work well.

Pairing Ideas: What to Serve With Mary Berry Cream of Asparagus Soup

• Crusty baguette – Perfect for dipping into the creamy soup.
• Cheese scones – Add a rich, savoury element.
• Garlic bread – Enhances the flavour beautifully.
• Green salad – Lightens the meal for lunch or dinner.
• Smoked salmon sandwiches – Ideal for a special brunch or starter.

Expert Tips to Make Perfect Mary Berry Cream of Asparagus Soup

• Use fresh asparagus – Ensures vibrant colour and delicate flavour.
• Don’t overboil – Keep the heat low to maintain the soup’s green hue.
• Blend thoroughly – Creates a smooth, creamy texture.
• Add cream at the end – Prevents curdling and keeps flavour fresh.
• Taste before serving – Adjust salt, pepper, or lemon juice for balance.
• Garnish simply – A few asparagus tips or herbs elevate presentation.

Creative Ways to Customize Mary Berry Cream of Asparagus Soup

• Add peas – For extra sweetness and bright colour.
• Include herbs – Fresh dill, parsley, or mint adds aroma.
• Spice it up – Add a pinch of nutmeg or white pepper.
• Make it vegan – Use coconut cream and olive oil instead of dairy.
• Add texture – Top with croutons or crispy bacon pieces.
• Serve chilled – Transform it into an elegant summer starter.

Storing Mary Berry Cream of Asparagus Soup the Right Way

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Freeze cooled soup (without cream) for up to 2 months.
• Thaw overnight – Reheat gently and stir in cream before serving.
• Avoid boiling – Keeps the texture smooth and the flavour delicate.

How to Reheat Mary Berry Cream of Asparagus Soup (If Needed)

• Stovetop – Reheat slowly over low heat for 5 minutes.
• Microwave – Warm in 1-minute intervals, stirring between each.
• From frozen – Defrost in the fridge, then heat gently on the stove.
• Add a splash of stock or milk – Helps restore creaminess when reheating.

Nutritional Breakdown (per serving)

• Calories: ~220 kcal
• Protein: 6g
• Carbohydrates: 14g
• Sugars: 6g
• Fat: 16g
• Fibre: 3g

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FAQs

How do I make Mary Berry’s cream of asparagus soup smooth and creamy?

To achieve a silky texture, blend the soup thoroughly using a hand blender or food processor until completely smooth. For an extra velvety finish, pass the blended soup through a fine sieve before adding the cream.

Can I use frozen asparagus for cream of asparagus soup?

Yes, frozen asparagus works perfectly when fresh isn’t available. Add it directly to the pan without thawing and cook for a few extra minutes. The flavour and texture will still be deliciously creamy once blended.

How do I keep the asparagus soup bright green?

To preserve the vibrant green colour, avoid overcooking the asparagus. Simmer it just until tender, then blend immediately. Adding a few drops of lemon juice also helps maintain the bright, fresh look.

Can I make cream of asparagus soup without cream?

Yes, you can replace cream with milk, Greek yogurt, or coconut milk for a lighter version. These alternatives still provide a creamy texture while reducing the overall richness of the soup.

Wrapping It Up

The Mary Berry Cream of Asparagus Soup is the perfect blend of comfort and elegance — creamy, smooth, and full of garden-fresh flavour. It’s a simple yet refined recipe that showcases the natural sweetness of asparagus while remaining light and satisfying. Whether served as a starter for guests or enjoyed as a cozy meal at home, this soup brings a touch of sophistication to your table with every spoonful.

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