The weather outside is gloomy — the perfect moment to share this creamy asparagus and potato soup recipe!
I can almost hear you say, “Oh no, a soup in spring?!” Normally I might agree — maybe — but this time I’m confident you’ll change your mind. The best part? This Spring Soup is delicious served hot, warm, or even chilled.
The creamiest asparagus velouté you’ll try…
Right now I must be in sync with the weather: while writing this the sky is grey and rainy, hardly spring-like. In fact, it feels like autumn — the ideal season for a bowl of soup. But don’t worry: this soup works wonderfully cold or at room temperature. After all, asparagus is the taste of spring, isn’t it?
As I mentioned on my friend’s blog last year, asparagus always brings back a memory from home. My region in northern Italy is close to where white asparagus is grown, and the smell and sight of it always remind me of family meals. Food has that power to bring memories back.
I live in northern Italy, in a small town in the Vicenza area. Around here people grow a variety of white asparagus known locally, and when the season starts you see people selling it from small trucks along the roads. I love how food brings those images to mind.
Putting memories aside, I love how this velouté turned out. I tested it several times and even my official taste-tester — my boyfriend — loved it. This soup has a perfectly balanced flavor: you can taste the asparagus without it overpowering the dish, while potatoes add a silky body to the texture.
If you’re looking for something that satisfies the palate and gives you a healthy, light, and tasty lunch, you’re in the right place.
A few questions about asparagus
If asparagus is new to you, here are some common questions answered:
You can eat the tips and the tender part of the stalk. Remember to trim the woody ends, which are too tough.
Yes, especially if the stalks are thick. Use a vegetable peeler to remove the tougher outer layer from the stems.
Yes — the bottom ends are fibrous and too hard to eat. Cut them off before cooking.
Yes. Some people clean and freeze wild asparagus to use later in the year. Make sure to clean them well before freezing.
Why are asparagus so wonderful?
I only discovered asparagus at university, and the first time I tried them with a fried egg I thought, “How did I live without this?”
Why do I love them so much?
- They are flavorful: asparagus are far from bland — they have a distinct, pleasant taste.
- They are nutritious: asparagus contain vitamins A, C, E, and K, plus minerals like iron, copper, and calcium. They are also low in calories — about 30 kcal per 100 g — with around 3.6 g of protein and few carbohydrates.
- They cook quickly: asparagus don’t need long cooking. Blanch them briefly, dress with oil or butter and salt, and they’re ready. For this velouté, slicing the stalks helps them cook faster.
MY RECOMMENDATION:
I use a blender I’ve had for a couple of years and I’m happy with it — it makes blending this soup silky smooth.
IF YOU LIKE SOUPS, TRY ALSO:
-
Delicious miso soup with udon noodles -
Winter leek and potato soup
If you enjoy this recipe, please leave a five-star rating — it would make me so happy!
If you try this recipe or make your own version, tag me on Instagram or send me a private message — I love seeing your photos!
Cream of Asparagus Soup
10 minutes
20 minutes
30 minutes
2 people
Ingredients
- 500 gr Green asparagus
- ⅔ small Potatoes (approximately 230 gr)
- 1 Shallot
- Oil
- Salt
- Pepper
- 200 gr Milk or plant milk
- 1 teaspoon Ginger powder optional
- Sesame seeds optional
- Lemon zest optional
Instructions
To clean the asparagus:
- Rinse the asparagus gently under running water.
- Trim the woody ends with a knife (about a couple of centimeters / 1 inch). Reserve the tips for garnish.
- Peel the outer part of the thicker stalks with a vegetable peeler and then cut the stems into small pieces.
- Bring a pot of water to a boil and cook the tips for about 3 minutes. Drain, but reserve the cooking water. Toss the tips with a little oil or butter, salt, and a squeeze of lemon if desired, then set aside.
To make the soup:
- Peel and chop the potatoes into small chunks.
- In a pan, sauté a small shallot in a drizzle of oil. Add the asparagus stems (reserve the tips) and the chopped potatoes. Cook for about 5 minutes, stirring frequently.
- Add about 250 g of the reserved asparagus cooking water, cover, and cook until the potatoes and asparagus are tender.
- Add salt, pepper, the ginger powder (if using), and the milk or plant milk. Blend until smooth using a blender or food processor.
- Serve garnished with the reserved asparagus tips, sesame seeds, and lemon zest, if you like.
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