Perfect Asparagus Soup

    2 hours 20 min

    A wonderful spring soup. It's light, flavoursome and totally moreish. Asparagus is simmered with leeks, onion, lemon juice and white rice. Serve with a crusty bread roll, if desired.

    18 people made this

    Serves: 4 

    • 675g fresh asparagus, trimmed and cut into 5cm pieces
    • 1 leek, sliced
    • 1.5 litres water
    • 1 tablespoon olive oil
    • 15g unsalted butter
    • 1 onion, chopped
    • 2 1/2 tablespoons long-grain white rice
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 1/2 teaspoon lemon juice

    Prep:30min  ›  Cook:40min  ›  Extra time:1hr10min  ›  Ready in:2hr20min 

    1. In a large stock pot, combine the water, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
    2. In a medium frying pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to colour (about 8 minutes). Add 250ml of the warm stock and cook 10 more minutes.
    3. Strain the stock of the asparagus and leek ends and return to the stock pot. Add the contents of the frying pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
    4. Transfer soup to a food processor and puree. Strain this back into the stock pot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

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    Reviews in English (10)


    I prefer a thicker creamier soup. It was ok but not great. I added some heavy cream to help it along. I will not make this again there are easier and better recipes out there.  -  22 Feb 2002  (Review from Allrecipes US | Canada)


    This recipe was quick and easy. I used chicken broth rather than plain water. My husband and I couldn't believe there was this much flavor without any milk or cream. Delicious...  -  29 Mar 2006  (Review from Allrecipes US | Canada)


    I made many changes to this recipe to make it pallatable. I used 3 leeks and did not add any onions. I browned the leeks and rice in 2 Tbsp of olive oil. I then cooked this mixture for 30 mins. I also added less water to the soup and added 1 vegetable bouillon cube for each two cups of water.  -  30 Dec 2007  (Review from Allrecipes US | Canada)