Friday, June 19, 2020

Asparagus Soup from Vicki Delany

Asparagus season might be over where you are, and nothing tastes like fresh local asparagus, but if you don’t have access to that, the store-bought stuff will do.

I never make soups with milk or cream, as I think the natural thickness of the vegetables should be sufficient without adding extra fat (and calories).  This soup is a perfect example of that – it’s thick and creamy and delicious.

Asparagus Soup

1 leek, white part only, thinly sliced

1 tbsp. butter

4 cups (1 litre) chicken broth

1 potato, peeled and diced

2 lb (900 g) green asparagus, trimmed and cut into pieces

Soften the leek in the butter. Add the broth and potato. Bring to a boil, then simmer for 10 minutes.

Add the asparagus and continue cooking for 8 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth. Season with salt and pepper.

Coming July 28, Tea and Treachery, the first in the new Tea by the Sea series from Kensington. Now available for pre-order.

Find Vicki at and follow her on Facebook at for news of her books and contests and giveaways