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Side Dishes

Creamy Asparagus Soup with Parsley Purée

If something a bit elegant to start a meal appeals to you, look to another spring vegetable — asparagus — for a creamy, smooth-as-silk Asparagus Soup with a savory parsley purée.


6 servings

Total Time

40 minutes

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Test Kitchen Tip

Take some time and prepare this soup the day before the meal; cover and chill, then gently reheat the day of the festivities.


Blanch asparagus tips, plus ¼ cup additional asparagus pieces in a saucepan of boiling salted water until tender, 23 minutes; drain, then rinse with cold water.

Melt butter in a large pot over medium heat until foamy. Stir in chopped asparagus (minus blanched asparagus), shallots, celery, and chopped garlic until shallots are translucent, 5 minutes, stirring often. Increase heat to medium-high.

Pour wine into pot; bring to a boil and simmer until reduced by half, 5 minutes.

Add vegetable stock and potatoes to pot; bring to a boil, then reduce heat to medium, and simmer until potatoes are fork-tender, about 20 minutes. Remove soup from heat; cool slightly.

Purée soup with a standard blender in batches (or a handheld blender); return to pot and simmer over medium heat.

Stir in cream, 1 Tbsp. lime juice, and blanched asparagus; season with salt and cayenne, then return to a simmer over medium-low heat.

Meanwhile, purée parsley, oil, almonds, Parmesan, mint, garlic clove, and 1 Tbsp. lime juice in a food processor; season with salt and pepper.

Top servings of soup with parsley purée and radish slices.


Most of the asparagus stalks are cooked and puréed into the soup. Reserve the tips, plus 1/4 cup additional asparagus, to stir into the soup at the end, but blanch them to keep their vibrant green color.

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