Yorkshire Asparagus Soup

Kevin Kindland

Kevin Kindland

7th May 2015
Kevin Kindland

Yorkshire Asparagus Soup

Cream of asparagus soup is a soup prepared with asparagus, stock and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. Cream of asparagus soup may be served hot or cold, and the soup may be finished with various garnishes such as chives, crème fraîche and sour cream


  • Approximately 3kg Yorkshire Asparagus
  • Cold water (enough just to cover)
  • 75g unsalted butter
  • 5 dssp extra thick double cream
  • 1 lemon, juiced
  • Salt and pepper


Prepare the asparagus, Slice the spears and heads into roughly 1cm-thick pieces and put them into a lidded casserole, along with half of the butter and just enough water to cover.

Over a high heat, bring the water to the boil and cook, covered, until the asparagus is soft but has not lost its colour. Remove from the heat, tip the lot into a liquidiser, and purée thoroughly, then pass through a fine-mesh sieve, pushing it through with the back of a ladle, if necessary.

Return to the pan, add the cream and cook gently for five minutes. You may need to thin the soup with a little water. Season well - it will take quite a lot of salt - whisk in the remaining cold butter and add the lemon juice to taste.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.