Mary Berry Asparagus Soup Recipe

Mary Berry's asparagus soup is a bright, elegant, beautifully green spring soup that celebrates British asparagus season.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 Portions

Course: Soup

Cuisine: British

Calories: 210

750 g fresh British asparagus — tough ends snapped off tips reserved
40 g unsalted butter
1 tbsp olive oil
1 large onion roughly chopped
2 garlic cloves crushed
1 medium potato about 175g, peeled and roughly chopped
900 ml vegetable or chicken stock
150 ml double cream
Juice of ½ lemon
Salt and white pepper
To Serve:
Blanched asparagus tips cream, extra virgin olive oil, white pepper, crusty bread

Snap tough ends from asparagus. Cut tips from half the spears — set aside. Roughly chop remaining stalks.
Blanch tips in well-salted boiling water 2 minutes. Drain — plunge into iced water immediately. Drain and set aside.
Melt butter with oil over medium heat. Cook onion 8–10 minutes — no colour. Add garlic — 1 minute. Add potato — stir.
Add stock. Bring to boil. Simmer 15 minutes until potato completely tender.
Add all chopped asparagus stalks. Cook 4–5 minutes until just tender and vivid green.
Remove from heat immediately. Blend completely smooth — 2 full minutes. Pass through fine sieve if desired.
Return to gentle heat. Add cream and lemon juice. Warm through — do not boil. Season with salt and white pepper.
Ladle into bowls. Add 3–4 asparagus tips per bowl. Swirl cream. Drizzle olive oil. Serve immediately.

Buy British asparagus in season — May and June only. Out-of-season asparagus gives a poor result.

Blanch the tips separately and cool immediately — they are your garnish.

The potato gives body — do not skip it.

Blend for 2 full minutes — asparagus is slightly fibrous and needs proper blending.

Serve immediately — asparagus soup loses its vivid colour quickly.

Freeze before adding cream for up to 2 months.