Go Back
Mary Berry Asparagus Soup Recipe
Saim Thour

Mary Berry Asparagus Soup Recipe

Make Mary Berry Asparagus Soup with fresh asparagus, potatoes, cream, and herbs. A smooth, creamy British soup recipe ready in just 35 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Soup
Cuisine: british
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g fresh asparagus trimmed
  • 250 g potatoes peeled and diced
  • 30 g unsalted butter
  • 1 tbsp olive oil
  • 2 shallots finely sliced
  • 1 small onion chopped
  • 1 leek sliced
  • 2 garlic cloves crushed
  • 1 tbsp plain flour
  • 750 ml vegetable stock
  • 100 ml whole milk
  • 100 ml double cream
  • 1 tbsp lemon juice
  • Salt to taste
  • Black pepper to taste
  • Fresh chives for garnish
  • Crème fraîche for serving
  • Reserved asparagus tips for garnish

Equipment

  • Large Saucepan
  • Hand Blender
  • Baking Tray
  • Sharp Knife
  • Vegetable Peeler
  • Chopping Board
  • Wooden Spoon
  • Ladle

Method
 

  1. Preheat the oven to 200°C (180°C fan).
  2. Place the asparagus on a baking tray and roast for 10–12 minutes until tender.
  3. Reserve the asparagus tips for garnish and roughly chop the remaining stalks.
  4. Heat the butter and olive oil in a large saucepan over medium heat.
  5. Add the shallots, onion, leek, and garlic, cooking for 5–6 minutes until softened.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually pour in the vegetable stock while stirring continuously.
  8. Add the chopped asparagus stalks and diced potatoes.
  9. Bring to a gentle simmer and cook for 15 minutes until the potatoes are tender.
  10. Remove from the heat and allow to cool slightly.
  11. Blend until completely smooth using a hand blender.
  12. Return the soup to the pan and stir in the milk, double cream, and lemon juice.
  13. Season with salt and black pepper to taste.
  14. Reheat gently without boiling.
  15. Serve hot, garnished with asparagus tips, fresh chives, and a spoonful of crème fraîche.

Notes

Do not overcook the asparagus or the soup may lose its bright green colour.
Blend thoroughly for the smoothest texture.
Avoid boiling after adding the cream.
Add extra stock if the soup becomes too thick.
The soup freezes well for up to 3 months.