Mary Berry Asparagus Soup Recipe

Bright spring asparagus and tender simmered potatoes elevate this Mary Berry asparagus soup to a sophisticated favorite you’ll always want at the heart of your brunch table. It’s delicious with a warm crusty baguette, a dollop of crème fraîche, a few shavings of Parmesan cheese, a glass of chilled white wine; in fact most things.

Mary Berry Asparagus Soup Recipe Ingredients

• 250 g (8 oz) potatoes, peeled and chopped
• 1.5 litres (2 1/2 pints) vegetable or chicken stock
• 500 g (1 lb) fresh asparagus
• 2 garlic cloves, crushed
• 2 tbsp chopped fresh basil (optional)
• Salt and freshly ground black pepper
• 30 g (1 oz) butter (optional, for garnish)

How To Make Mary Berry Asparagus Soup Recipe

1. Simmer the potato base: Place the chopped potatoes into a large saucepan and pour in the vegetable or chicken stock. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pan and reduce the heat to a simmer. Let the potatoes cook for about 15 minutes, or until they are completely tender when pierced with a fork.
2. Prepare the asparagus: While the potatoes are simmering, prepare your greens. Cut any woody, tough ends off the bottom of the asparagus stalks and discard them. Cut off the delicate tips and set them aside. Chop the remaining tender stalks into small chunks.
3. Cook the greens and garlic: Add the chopped asparagus stalks and the crushed garlic to the pan with the potatoes. Simmer for a further 5 minutes, stirring occasionally, until the asparagus is tender but still bright green. During the last minute of cooking, drop in the asparagus tips to blanch them. Remove nine of the tips and set them aside to use as a garnish later.
4. Blend until silky: Carefully pour the soup into a food processor or high-speed blender. Purée the mixture until it is perfectly smooth and velvety. If you are using a standard blender, work in batches and be careful with the hot liquid.
5. Reheat and season: Rinse out the saucepan and return the puréed soup to the pot. Reheat gently over low heat. If using basil, stir it in now to allow its aroma to infuse the soup. Season generously with salt and black pepper to your personal taste.
6. Garnish and serve: Slice the reserved asparagus tips in half lengthways. Ladle the hot soup into warmed bowls and garnish with the sliced tips. For an extra touch of indulgence, add a small nugget of butter to each bowl just before serving, allowing it to melt into a golden pool on the surface.

Recipe Tips

• Asparagus Selection: Choose stalks that are firm and have tightly closed tips. If your asparagus is very thin, you may only need to simmer the stalks for 3 minutes to keep the color vibrant.
• The “Woody” Test: To find where the woody end starts, hold an asparagus stalk at both ends and bend it until it snaps. It will naturally break at the point where the stalk becomes tender.
• Color Preservation: To keep the soup a beautiful bright green, don’t overcook the asparagus stalks. As soon as they are tender, move to the blending stage.
• Artichoke Variation: You can easily adapt this recipe into a creamy Artichoke Soup. Simply substitute the asparagus for a 400g can of drained and diced artichoke hearts or bottoms, and garnish with fresh basil.

What To Serve With Mary Berry Asparagus Soup Recipe?

This Mary Berry Asparagus Soup Recipe is a delicate, light meal that needs a fresh or crunchy pairing! A Warm Crusty Baguette with Salted Butter is the quintessential choice for a classic lunch. For a more elegant presentation, a Poached Egg placed gently in the center of the bowl adds a lovely richness that pairs perfectly with the asparagus! A side of Smoked Salmon Toasts or a glass of Chilled Sauvignon Blanc pairs wonderfully with the garlic and basil notes.

How To Store Mary Berry Asparagus Soup Recipe

• Refrigerate: Store leftover soup in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop over medium-low heat. Avoid a rolling boil to prevent the delicate green color from turning a dull olive brown.
• Freezing: This soup freezes very well for up to 3 months. Thaw in the fridge overnight before reheating. If the soup separates slightly after thawing, give it a quick whisk or a pulse in the blender to restore its smooth texture.

Mary Berry Asparagus Soup Recipe Nutrition Facts

• Calories: 96 kcal (per serving)
• Total Fat: 4.5 g (with butter)
• Saturated Fat: 2.8 g
• Cholesterol: 12 mg
• Sodium: 640 mg
• Total Carbohydrates: 11 g
• Protein: 4 g
• Fiber: 3 g

Nutrition information is based on Mary Berry’s estimate of 96 calories per serving.

FAQs

Mary Berry Asparagus Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

96

kcal

A light, elegant, and vibrant spring soup featuring fresh asparagus, tender potatoes, and a hint of basil.

Ingredients

• 500g fresh asparagus

• 250g potatoes

• 1.5L vegetable or chicken stock

• 2 garlic cloves

• Fresh basil

• Salt, pepper, and butter

Directions

• Simmer chopped potatoes in stock for 15 minutes until tender.
• Snap off woody ends of asparagus; chop stalks and reserve tips.
• Add asparagus stalks and garlic to the pan; simmer for 5 minutes.
• Blanch tips for 1 minute; reserve 9 tips for garnish.
• Purée the soup until smooth in a blender.
• Reheat, season, and garnish with sliced tips and butter.

Notes

• Use a high-quality stock for the best flavor base.
• The basil is optional but adds a lovely Mediterranean lift.
• This soup is perfect for a spring dinner party starter.