Asparagus soup for summer savoring

Fresh asparagus soup. Photograph by Sebastian Flores.

I remember last summer going to a restaurant and having fresh asparagus soup.

I was completely floored by how great it tasted. I was lucky enough to ask the chef how he prepared it. Of course, I tweaked it myself and came up with a wonderful summer soup. There is no cream or butter in it.  All you will taste is the freshness of summer asparagus. Enjoy!


1 pound fresh asparagus
6 small white potatoes
1/4 teaspoon black pepper
1/2 teaspoon sea salt
4 sun-dried tomatoes
1 shallot thinly sliced
1 tablespoon finely chopped parsley
2 tablespoons olive oil
l/8 teaspoon fresh, grated nutmeg


1. Clean and trim asparagus.
Drop asparagus into a frying pan with boiling, salted water – enough water to almost cover the asparagus.
Cook about 3 minutes. 
Take asparagus out and let cool. Chop into 3-inch pieces. Save asparagus water.
Boil potatoes or microwave until done.
Take off skin and mash together.
Blend asparagus and 1 cup of asparagus water at a time.
Then add potatoes, shallot, parsley, sun-dried tomatoes, nutmeg, salt and pepper and 1 tablespoon of oil.
Blend together and add more water as needed.
10. Drizzle remaining oil on soup. Serves 4.

For more, contact the Saucy Realtor at
Tableware courtesy Casafina.

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