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Asparagus Soup

This delicious asparagus soup recipe is courtesy of Scott Conant's "Bold Italian."

  • Servings: 4
  • Yield: Serves 4
Asparagus Soup

Source: The Martha Stewart Show, July Summer 2007


  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, thinly sliced lengthwise
  • Pinch of crushed red pepper flakes
  • Coarse salt
  • 1 pound asparagus, trimmed, chopped, tips reserved
  • 4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
  • 1 cup loosely packed spinach leaves


  1. In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.

  2. Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.

  3. Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.

  4. Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.

Reviews (6)

  • CookNovice 21 Nov, 2010

    This soup is pretty good for just a few ingredients. However, the soup is pretty thin. I thought it would be more thick and creamy based on the picture. When I garnished the soup with the asparagus tips, the tips just sank into the soup.

  • kcsmith80 29 Mar, 2009

    This soup is excellent! Made it with leftover asparagus and it came out great. Forgot to add the last 2 tbls oil and the cup of water and it didn't seem to matter - had great flavor and very easty to make.

  • missyjward 10 Mar, 2009

    I added the zest of 1/2 lemon to add a little freshness. Even without that, the flavor was still great!

  • Gus-Gus 28 Jun, 2008

    This soup is amazing. Despite the other good comments, I was a little apprehensive while I was blending it up.. . but no. It's great. I don't even usually love asparagus, but I loved this recipe. Thanks!

  • mmsrjs 3 May, 2008

    Oh my gosh! This soup is terrific. We made it exact as the recipe stated and as Lorialfred said "Nevre thought I would want seconds on asparagus soup, but I did with this recipe" Our entire family wanted more. I did serve it with a dollop of sour-cream along with the tips on top the soup. Thanks so much for this recipe. Can't wait to try the panini sandwich.

  • loriallred 25 Nov, 2007

    Wow, this soup is wonderful! I'm on a strict diet and I could have everything in this soup except the oil, so I made it without oil and it turned out great! I never thought I would want seconds on asparagus but I did with this soup!

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