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Green and White Asparagus Soup

Adapted from Bon Appetit
Prep Time 15 mins
Cook Time 25 mins


  • ½ stick butter
  • 1 lb white asparagus
  • 1 lb green asparagus
  • 6 shallots diced
  • 32 oz vegetable stock
  • 1 cup water
  • Salt and pepper
  • Juice of 1/2-1 lemon to taste
  • ¼ cup crème fraiche
  • Minced chives for garnish


  • Melt butter in a stockpot over medium heat. Add shallots and season with salt and pepper. Cook for about 7-8 minutes or until softened. Add asparagus and saute for additional 1 minute.
  • Add vegetable stock and water. Bring to a boil. Boil mixture for 5 minutes or until asparagus is tender and easily pierced with a fork. Turn off the heat.
  • Remove about 1 cup of the cooked asparagus from the broth and set aside.
  • Puree the rest of the asparagus mixture in your blender (advise doing in batches so you do not over-fill the blender).
  • Return the soup to the pan, straining the mixture through a fine mesh strainer. Use a spatula to assist this process. Discard the asparagus solids.
  • Turn heat to medium. Whisk in 1/2 lemon juice and crème fraiche. Taste and season with additional salt and pepper as needed. Add more lemon juice if desired, to taste.
  • Return reserved asparagus to the soup.
  • Garnish bowls of soup with small drizzle of crème fraiche and chives.