Asparagus soup is a simple spring recipe that is cozy, nourishing, and delicious. Heat oil in skillet over medium heat and brown garlic. Once steamed, transfer the asparagus to a plate and reserve the steaming liquid. Reduce heat to medium-low, add crumbled sausage and sauté about 7 minutes, or until browned. Place the asparagus in a large soup pot on medium-high heat, with 2 cups of water, and steam them for 8-10 minutes. Trim off the ends to remove any dried, woody bits. Briefly blend to combine. It’s a great way to get bone broth in, and start forming that taste palate to accept a great variety of veggies! Add asparagus and cook for 2 additional minutes. If you love this asparagus soup recipe as much as I do, make sure to give it a 5-star review in the comments below! Instructions. Add potato cubes and onions. Melt the butter in a large pot over medium heat. In large stockpot heat oil over medium heat. Cut the asparagus into 1-inch wide pieces and set aside. Add the lemon zest, salt, and pepper. Add the asparagus tips and sauté until tender, about 3 minutes. It is a healthy cream of asparagus soup that is made with potatoes rather than cream. Return soup to the saucepan and keep warm. Or cook according to package directions. Place the soup in a blender* and puree until smooth. In this fast asparagus soup recipe, potato adds creaminess without adding cream. Toward the end of asparagus season when you can get great farmer’s market deals on bundles of 10 pounds, you can triple up this soup and store it away in the freezer. My girls all enjoyed asparagus soup around 6-9 months or so! Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Prepare the Soup: Heat the olive oil and butter in a large soup pot over medium-low heat.Add the leeks and onions, and a large pinch of salt. Double or triple this soup and freeze the leftovers for a quick lunch. 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