This vibrant Mary Berry Asparagus Soup Recipe celebrates the arrival of spring by utilizing every part of the spear to create a deeply flavorful, velvet-smooth potage. Enriched with a little butter and cream, it captures the delicate, grassy notes of fresh asparagus without overpowering them, offering a sophisticated start to any meal.
Mary Berry Asparagus Soup Ingredients
The Asparagus Base:
- 450g (1 lb) Fresh Asparagus: Select spears that are firm with tight buds. The woody ends will be used for the stock, and the tender stalks for the soup body.
- 1 large Onion: Chopped roughly.
- b50g (2 oz) Butter: For sweating the aromatics.
The Thickener & Liquid:
- 25g (1 oz) Plain Flour: Creates a light roux to give the soup body.
- 1.2 litres (2 pints) Chicken or Vegetable Stock: A light stock is preferred so it doesn’t mask the asparagus flavor. If you have time, infuse the stock with the woody asparagus ends first.
- 150ml (5 fl oz) Double Cream: Or milk for a lighter version, though cream provides the signature silkiness.
Seasoning:
- Salt and Freshly Ground Black Pepper: To taste.
- Fresh Chives: Snipped, for garnish.
How To Make Mary Berry Asparagus Soup
- Prep the Asparagus: Snap the woody ends off the asparagus spears. Pro Tip: Don’t throw them away! Simmer the woody ends in your stock for 15 minutes, then strain. This extracts maximum flavor. Cut the tips (about 3cm) off the good stalks and set aside for garnish. Chop the remaining stalks into small rounds.
- Sweat the Onion: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5–10 minutes until soft and translucent but not browned.
- Cook the Stalks: Add the chopped asparagus stalks (not the tips) to the onions. Stir well to coat in butter. Cook for another 2 minutes.
- Make the Roux: Sprinkle in the flour. Stir constantly for 1 minute to cook out the raw flour taste.
- Simmer: Gradually pour in the hot stock (infused with the woody ends if you did that step), stirring all the time to ensure the soup is smooth and free of lumps. Bring to a boil, season with salt and pepper, then reduce heat, cover, and simmer for 20 minutes until the asparagus is very tender.
- Cook the Tips: While the soup simmers, blanch the reserved asparagus tips in boiling salted water for 2–3 minutes until tender-crisp. Drain and refresh in cold water to keep them bright green.
- Blend and Finish: Let the soup cool slightly, then blend until completely smooth. Return to the clean pan. Stir in the cream and reheat gently without boiling.
- Serve: Ladle into bowls. Garnish with the vibrant green asparagus tips and a sprinkle of snipped chives.
Recipe Tips
- Color Preservation: Asparagus loses its bright green color if overcooked or kept hot for too long. To maintain that emerald hue, serve immediately after reheating with the cream.
- Stringiness: If your asparagus is particularly thick or late-season, it can be stringy. Pass the blended soup through a fine sieve (chinoise) for a Michelin-star smooth texture.
- Lemon Lift: A tiny squeeze of fresh lemon juice right before serving wakes up the flavors and cuts through the creaminess.
- Vegetarian: Use vegetable stock instead of chicken stock. The butter and cream provide enough richness that you won’t miss the meat base.
What To Serve With Asparagus Soup
- Poached Egg: A soft poached egg in the center turns this into a substantial lunch.
- Parmesan Crisps: Bake piles of grated parmesan until crisp for a salty, cheesy cracker.
- Smoked Salmon: Serve on the side or float strips on top for luxury.
- Crusty Roll: A simple white roll is perfect for dipping.
How To Store Asparagus Soup
- Refrigerate: Store the base soup (without cream) for up to 3 days. Add cream when reheating.
- Reheat: Warm gently. Do not boil, or the fresh asparagus flavor will dull and the cream may split.
- Freeze: Freezes beautifully for up to 3 months. Freeze before adding the cream for the best emulsion upon thawing.
Mary Berry Asparagus Soup Nutrition Facts
- Calories: 180 kcal
- Fat: 14g
- Carbohydrates: 8g
- Protein: 5g
- Vitamin K: 150% DV
Nutrition information is estimated per serving.
FAQs
Can I use white asparagus?
Yes, but white asparagus has a tougher skin that must be peeled completely before cooking. The flavor is milder and slightly sweeter.
Do I have to use flour?
If you prefer a gluten-free soup, you can use a potato (diced and simmered with the stalks) to thicken the soup naturally instead of making a roux.
Can I use canned asparagus?
It is not recommended. Canned asparagus has a mushy texture and a metallic, briny taste that will result in a poor-quality soup compared to fresh.
Try More Recipes:
- Mary Berry Mushroom Soup Recipe
- Mary Berry Carrot and Coriander Soup Recipe
- Mary Berry Broccoli and Stilton Soup Recipe
Mary Berry Asparagus Soup Recipe
Description
A silky, vibrant spring soup using fresh asparagus stalks and a cream finish, garnished with tender tips.
Ingredients
Instructions
- Prep asparagus: reserve tips, chop stalks, discard woody ends.
- Sweat onion and stalks in butter.
- Stir in flour; add stock.
- Simmer 20 mins.
- Blanch tips separately.
- Blend soup; stir in cream.
- Serve garnished with tips.
Notes
- Use woody ends to flavor the stock before discarding.
- Sieve for an ultra-smooth texture.
- Lemon juice brightens the flavor.
- Don’t boil after adding cream.
Mary Berry Asparagus Soup Recipe
