Asparagus Soup

by Brenda Langton, Tastemaker in Residence - Recipe from Brenda’s Spoonriver Cookbook

For those of us in northern climates, asparagus is one of the first fresh vegetables we enjoy in the spring. Potato and zucchini help give this dish a perfect consistency without a tradition roux of flour and butter, making it a healthier dish. 

Photo by  Toa Heftiba  on  Unsplash

Photo by Toa Heftiba on Unsplash

// serves 4 to 6 


1 1⁄2 lbs asparagus

1 Tbsp olive oil

1 leek or small onion, sliced

1 large potato, peeled and cut into large dice 

3 cups chopped zucchini

4 cups vegetable stock




  1. Peel the asparagus. Cut off and save the tips. Cut the stalks into 1- to 2-inch pieces and set them aside. Bring some water to a boil in a small pan, add the asparagus tips, reduce the heat, and simmer until done. Drain and set aside. 

  2. Heat the olive oil in a soup pot and sauté the leek for a few minutes. Add the potato, zucchini, and asparagus stalks and continue to sauté a few more minutes. Add the stock, bring it to a boil, and then reduce the heat and simmer, covered, for approximately 15 minutes.