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Creamy (no cream) Asparagus Soup

5 from 1 vote
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  • 2 Tbsp butter
  • 3 leeks, white only, finely sliced
  • 20-24 stalks of asparagus, diced
  • 1 Yukon potato, peeled and diced
  • 946 ml chicken or vegetable stock
  • ½ cup sherry or white wine
  • ½ tsp salt
  • ¼ tsp pepper


  • In a large pot over medium high heat melt butter and cook leeks until softened.
  • Add stock, sherry, potato and asparagus. Bring to boil then reduce heat to medium and simmer for 15-20 minutes until all vegetables are tender.
  • Remove from heat and puree in blender until completely smooth. Season again to taste with salt and pepper.
  • Serve with swirl of cream (optional) and a Tbsp of grated Parmesan on each bowl.