Asparagus Soup

by Hara Dretaki


  • 1 lb. asparagus, hard ends removed (or use asparagus peeler to peel thick ends)
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup yellow onion, small dice
  • 1⁄2 cup rolled oats
  • 5 cups vegetable stock (asparagus ends can be added to stock ingredients) Salt
  • 1 medium head garlic, separated into cloves and peeled
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup water
  • 4 thyme sprigs
  • freshly ground black pepper or white, to taste
  • 2 tsp. fresh lemon juice
  • fresh parsley, chopped for garnish
Asparagus Soup

Elizabeth Cecil

Cut asparagus tips diagonally and set the tips and stems aside.

Bring a saucepan of salted water to a boil, add just the asparagus tips, and cook until tender, about 4 minutes. Drain and set aside.

Warm the oil in a medium saucepan over medium-low heat. Add the onion and a pinch of salt and sauté for 8–10 minutes until they soften. Add the oats, asparagus stems, and stock, and bring to a boil. Lower the heat and simmer partially covered, for about 30 minutes, or until oats are tender.

Meanwhile, make the garlic cream. In a small saucepan, combine the garlic, oil, water, and thyme. Simmer, uncovered, until the garlic is soft, about 20 minutes. Discard the thyme sprigs and transfer to a blender. Purée, and stir back into the soup. Purée the soup in a standing blender or with an immersion blender.

Return the pureed soup to the pot. Add salt to taste, and season with pepper and lemon juice. Add the reserved asparagus tips, and serve with a sprinkling of fresh chopped parsley.

Serves 4 or 5