Save Recipe Print
3 hr
20 min
2 hr
40 min
6 servings



Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.

Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.

On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.

In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.

Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Cream of Asparagus Soup

Recipe courtesy of Sunny Anderson

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Tyler Florence

Steamed Asparagus

Recipe courtesy of Alton Brown

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Baked Asparagus

Recipe courtesy of Kathleen Daelemans

Asparagus and Cheese Tart

Recipe courtesy of Food Network Kitchen

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories