Cream of Asparagus Soup

Asparagus & Chorizo Soup Bowl RS CC

Cream of Asparagus Soup.

  • Servings: 2 Large Serves
  • Difficulty: Easy
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Asparagus is so cheap and readily available at the moment. I can’t get enough of this vegetable. It is so incredibly versatile, it can be grilled, boiled, roasted and eaten raw in salads. For more details on choosing Asparagus please see the Asparagus Tips page.

This soup was so quick to make and the flavour is so delicate and delicious. Perfect for a quick meal, this soup really fills you up. You can garnish with Chorizo, Bacon or Ham pieces but I find that Chorizo is my favourite as it gives a lovely flavour. Of course, it’s just as good as a vegetarian soup without the meat garnish just start the recipe from Step 2. 

I do use one of my favourite pieces of kitchen equipment, my stick blender for this recipe. It quickly blitz’s soups, dips and shakes. Getting a good quality blender that has a stainless steel attachment is important so it can be immersed into hot soups without it melting. For more information, please see my Kitchen Equipment page.  

I hope you enjoy this recipe as we did. Enjoy!!!! 



  • 2 bunches asparagus with the bottom 1 cm trimmed and cut into 1 inch lengths
  • 2 heaped tsp stock powder or 1 tbsp chicken stock powder if not using Chorizo
  • 500ml water
  • 1/4 cup thickened or sour cream
  • Optional – Small dice of either 1 Chorizo, 100g of diced full rasher bacon, or 100g of diced ham


Asparagus & Chorizo Soup RS CC


  1. Heat a small sized saucepan over medium heat and add the chorizo, ham or bacon to the pan. Cook until the fat begins to render and the meat browns. Don’t worry if it sticks to the pan a little. Remove the meat from the pan into a bowl, trying to keep as much fat from the meat in the pan as possible. 
  2. Add the Asparagus pieces, water and stock to the saucepan. Bring to simmer for 15 minutes or until the pieces squash easily when pushed onto the side of the saucepan.
  3. Remove the pan from the heat and with a stick blender, blend the soup until the asparagus pieces are as finely blended as possible being very careful not to let the soup splash as it will burn if it lands on your skin.
  4. Add the sour or thickened cream and either stir through or blend with the blender till smooth. Make sure you don’t heat the soup again to boiling point as the cream will curdle.
  5. Place a portion of cooked chorizo, bacon or ham into each bowl and serve the soup piping hot over the top.  


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