Chilled Asparagus Soup Recipe

A delicious asparagus recipe that’s healthy and friendly to the pocket!
Yield: 2    Preparation Time: 25 minutes    Cooking Time: 1hr 15 minutes
Refreshing, healthy and delicious - these are three apt words to describe this asparagus recipe. But aside from these, it also calls the use, not of the whole asparagus, but only the woody ends (which ends up in the trash bin most of the time) of this favorite spear. Truly economical!


500g of asparagus ends
375g of asparagus spears (without the ends)
1 medium-sized carrot
1 small leek (only the white part), chopped
½ small onion
450ml of chicken stock
225ml of yoghurt
20g of butter
1 celery stick, optional

Recipe Instructions

Softening the asparagus

Pour the chicken stock in a large pot, add the asparagus ends, carrots, onions and celery stick. Let it simmer until the woody ends of the asparagus has become tender. This should take for approximately an hour.

Sauteing the vegetables

Melt the butter in a pan and sauté the leeks and asparagus spears (without the ends). Stir until the leeks become translucent. Once cooked, transfer it to your pot of boiled asparagus ends and allow to simmer for an additional five minutes. After that, turn off heat and let it cool to room temperature.

Blending it into a soup

Pour the soup in a blender or food processor and puree into an even, smooth texture. Season it with a dash of salt and black pepper. Transfer in a bowl and put the soup in the fridge to chill. You can add a swirl of cream into the soup before serving.