asparagus soup

Chilled Asparagus Soup with Croutons & Chives

This asparagus soup makes for the perfect starter for your holiday feast. Packed with delicious asparagus, it is also rather good for you!

Serves 2


  • 2 bunches (900g/2lb) asparagus, woody ends trimmed
  • 2 tbsp Dijon mustard
  • 120ml (4 fl oz) extra-virgin olive oil, plus more (optional) for drizzling
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp fresh lemon juice (from ½ small lemon)
  • 180ml (6 fl oz) vegetable stock

To serve:

  • Chopped fresh chives
  • Hand-torn croutons
  • Pea shoots or rocket sprouts
  • Chili oil (optional)


  1. Prepare an ice bath by filling a large bowl with ice and water; set aside.
  2. Fill a deep skillet or a large pot with water and bring it to a boil over high heat. Add the asparagus, decreasing the heat slightly until it’s at a low boil. Simmer until cooked through, 4 to 5 minutes. Using tongs, remove the asparagus from the skillet and immediately plunge it into the ice bath to stop further cooking and retain the bright green colour. Leave the asparagus cooking liquid in the skillet.
  3. Chop the asparagus into thirds and add it to a blender with the mustard, olive oil, salt, pepper, lemon juice, stock, and a tablespoon of the asparagus cooking water. Blend, adding a few tablespoons of cooking liquid as needed, until the soup reaches your desired consistency. If you have time, cover and chill it in the refrigerator for at least 1 hour and up to 1 day.
  4. When ready to eat, divide the soup evenly among the bowls and serve with your desired toppings.

Recipe from The Weekday Vegetarians. Copyright © 2021 by Jenny Rosenstrach. Photography copyright © 2021 by Christine Han (Published by Clarkson Potter, an imprint of
Random House).