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Blended Asparagus (or any green) Soup Recipe

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  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Soup


Introduce your family to vegetables the French way, by starting with a pureed soup featuring the new veggie.


  • 2 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!) or butter
  • 1 small onion, chopped
  • 1 small leek, white parts only, sliced in half moons
  • 1 small potato, peeled and diced
  • 1/41/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 c. water
  • 12 c. homemade chicken stock
  • 1/21 Tbs. fat (bacon grease, lard, tallow, butter)
  • about 3/4 lb. fresh asparagus or zucchini
  • 1/21 tsp. dried dill weed
  • to serve: butter, Parmesan cheese, optional sour cream

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  1. Over medium heat, saute the onion and leek in oil/butter for 3-5 minutes until softening. Add the potato cubes and salt and cook and stir a few minutes more.
  2. Pour in the stock and water (or use all stock or vegetable broth) and bring to a boil. Reduce heat to a simmer and cook, covered, for 10-20 minutes until potatoes are soft. Smaller pieces will cook faster if you’re under a time crunch.
  3. Meanwhile, prepare the asparagus. Wash it well, remove the ends by snapping them off, then cut the stalks into 1-inch pieces. Optionally, save the tips for a pretty garnish or silly faces. In a separate skillet, saute the asparagus until crisp tender in the additional fat (or cook slightly longer if necessary for blending).
  4. (If using zucchini, add cubes at this time.)
  5. When the potatoes are soft and you’re ready to serve the soup, add the asparagus and dill to the soup base. Puree, either with a hand blender (this is difficult if the asparagus is only crisp tender) or in a full-sized blender. Just be careful with the hot liquid either way.
  6. Serve to children with little pats of butter making a happy face and grate Parmesan cheese and/or use a dash of dried dill for the hair and beard.
  7. It’s a beautiful green soup with a light flavor, perfect for a first course when the children are very hungry.


The base of this soup can be made ahead then finished when ready to serve to maintain a bright green color. Leave the dill and asparagus out and cook and add them when it’s serving time.

If you’d like to save a pan, you can cook the asparagus right in the soup, but don’t add it until the last few minutes. You know me and dishes – I wouldn’t tell you to use a separate pan if it wouldn’t make things taste better. I think boiled asparagus loses a lot of the charm of the vegetable.

* Inspired by this recipe.

* A few other blended asparagus soups here and here.