Asparagus Soup

A light, flavorful soup featuring asparagus, shallots, and spinach — simple, nourishing, and Mediterranean at its heart.

Prep: 10 min • Cook: 20 min • Serves: 4 • By Dr. Terry Simpson

Asparagus is one of those great vegetables that is a classic. Found in the wild, and easily grown, this member of the lily family adds a rich flavor to so many foods.

Ingredients

• ¼ cup extra-virgin olive oil
• 1 shallot, sliced lengthwise
• Pinch of paprika
• Salt, to taste
• 1 lb asparagus (trim woody ends, chop; reserve tips)
• 4 cups chicken stock
• 1 cup spinach leaves
• 1 medium potato, peeled and chopped small
• ½ stick butter

Instructions

1. In a medium saucepan, heat 2 Tbsp olive oil over medium heat. Add shallot, paprika, and salt. Cook until shallots are tender and starting to brown (≈5 min).
2. Add chopped asparagus (not tips) and potato. Cook for 1 min. Stir in chicken stock + 1 cup water. Bring to a boil, then reduce heat and simmer 12–17 min until asparagus is tender (do not overcook).
3. In another saucepan, bring salted water to a boil. Add asparagus tips; cook 2 min. Remove with strainer and place in ice bath for 1 min, then drain. Add spinach to same water briefly to wilt.
4. In a blender, combine butter, soup, and a drizzle of olive oil. Blend smooth. Return to heat and season with salt to taste.
5. Ladle soup into bowls. Garnish each with asparagus tips on top for presentation.

Mediterranean Notes

• Veg-forward: Asparagus, spinach, and potato bring fiber, vitamins, and phytonutrients.
• Healthy fat: Extra-virgin olive oil balances flavor and fat quality.
• Classic technique: Using asparagus tips as garnish keeps both texture and beauty in the bowl.

Nutrition (Estimated per serving)

Calories: ≈210 kcal
Protein: ≈5 g
Fat: ≈15 g
Carbohydrates: ≈15 g
Fiber: ≈4 g
Sodium: ≈400 mg
Values vary depending on butter vs EVOO amounts and stock used.