Asparagus Soup

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Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

This is an adaptation of the traditional Georgian spring soup satatsuri (as recorded by Darra Goldstein in her authoritative Georgian Feast), My version purees the asparagus, uses chicken stock instead of water; and offers a choice of cilantro or parsley, instead of a mixture of the two combined with dill. Since cilantro is a Georgian favorite, it gives the soup a pure regional taste, and also serves as an excellent complement to the asparagus. Add the cilantro at the last minute or the flavor will swoon away in the twinkling of a simmer.


  • 2 pounds asparagus
  • 4 tablespoons butter
  • 2 medium onions, peeled and finely chopped
  • 8 to 10 cups chicken stock
  • 1 tablespoon salt
  • Pepper
  • 4 eggs
  • ½ cup chopped cilantro or parsley


  1. Cut away the woody ends of the asparagus. Cut into inch-long pieces. Reserve the tips.
  2. Melt 2 tablespoons of the butter in a 2-quart saucepan. When the foaming subsides, add the inch-long asparagus pieces and the onions. Sauté for 3 minutes, stirring occasionally. Add the stock to cover, bring to a boil, reduce the heat, and simmer until the asparagus are completely soft, about 5 minutes.
  3. Process until smooth. Return to the (cleaned) saucepan. Add the remaining butter, all the remaining stock except for 2 cups, and salt and pepper to taste.
  4. When ready to serve, bring to a boil and reduce the heat so that the soup barely bubbles. If you want a thinner soup, add the remaining stock and return to the simmer. Add the asparagus tips.
  5. Without hesitation (the asparagus tips should cook only a minute or two), put the eggs in a bowl. Whisk until smooth. Then whisk in 2 tablespoons of soup. And, finally, whisk the egg mixture into the soup. The egg is supposed to coagulate, as in a Chinese egg drop soup or the Roman standby stracciatella.
  6. Remove from the heat, stir in the chopped cilantro or parsley, and serve immediately.

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