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Mary Berry Cream of Asparagus Soup Recipe

Mary Berry Cream of Asparagus Soup
Print Recipe
Print Recipe

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.

Ingredients

  • 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.)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-cream-of-asparagus-soup/