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mary berry asparagus soup recipe

Mary Berry Asparagus Soup Recipe

There's something so rewarding about stirring up a warm pot of Mary Berry's asparagus soup.
Start by frying the asparagus tips until they soften — I love this step because it adds both texture and flavor.
When blending the soup, I recommend using a food processor for a smoother finish if you can!
Also, passing the mixture through a sieve can help achieve that velvety consistency you want.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Servings: 4

Ingredients

  • 2 lbs Asparagus
  • 1 Onion chopped
  • 1 tbsp Butter
  • 4 cups Chicken broth
  • 1 cup Heavy cream
  • 1 tsp Salt
  • 1/2 tsp Black pepper ground
  • 1 tbsp Lemon juice

Instructions

  • Trim and chop the asparagus, ensuring that the tough ends are removed.
  • Set the tips aside for garnish later.
  • In a large pot, melt the butter over medium heat.
  • Add the chopped onion and cook until softened.
  • Add the chopped asparagus (excluding tips) to the pot along with the chicken broth.
  • Simmer for about 15 minutes or until the asparagus is tender.
  • Using a blender or immersion blender, puree the soup until smooth.
  • Return the soup to the pot.
  • Stir in the cream, salt, black pepper, and lemon juice.
  • Simmer for an additional 5 minutes.
  • Serve warm and garnish with the reserved asparagus tips.