Potato and Asparagus Soup

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

The Egyptians ate wild asparagus before the completion of the Pyramids. The Romans relished it. It has been said that when the Emperor Augustus wished to terminate some unpleasant business, he would proclaim, ‘Let it be done quicker than you would cook asparagus.’


  • 8 oz (225 g) potato, peeled and diced
  • 2 large bundles of asparagus, approx.


Cut off the tips of the asparagus and reserve. Discard any coarse stalks.

Melt the butter in a heavy-bottomed pan and sauté the onion gently until translucent. Add the potato and the asparagus spears (but not the tips) and cook for a few minutes. Pour over the chicken stock, bring to the boil and cook until the vegetables are tender. Liquidise the soup, and strain through a sieve to rem