Three-part Asparagus Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Ever since my student days I have hated wasting food, so I devised this asparagus recipe in order to use even the toughest part of the stalk. The result is a well-flavoured, smooth, creamy soup dotted with asparagus tips.


  • 450 g/1 lb green asparagus
  • 1 medium onion
  • 600


Cut the asparagus spears into three pieces: the heads, the centre tender green part and the tougher base of the stalk. Peel the onion and chop roughly. Put the base pieces of the asparagus into a saucepan with the chicken stock, cover and bring to the boil, then lower the heat and simmer gently for 20-30 minutes. Pour the stock through a fine sieve into a jug and discard the asparagus stalks.</