Asparagus Soup

Rejoice your local asparagus season by making it the star of this soup. Serve alongside some crusty bread to soak up all the creaminess!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Makes: 8 servings
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All You Need

  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) each diced onions and leeks
  • 3 lbs (1500 g) asparagus, cut into 1-in (2.5 cm) pieces, save tips for garnish
  • 3 tbsp (45 mL) Club House Salt Free Herb & Pepper Signature Blend
  • 1 pkg (946 mL) Kitchen Basics Unsalted Vegetable Cooking Stock
  • 1 cup (250 mL) water
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/2 cup (125 mL) grated parmesan cheese


  1. In a large saucepan on medium high heat, add olive oil, onions and leeks. Sauté for 5 minutes. Add asparagus and sauté for 3 minutes.

  2. Add remaining ingredients except parmesan; bring to boil, reduce heat and simmer for 15 minutes or until asparagus is tender. Remove from heat.

  3. Purée mixture in a blender or food processer; return to pot, add asparagus tips and parmesan, heat for 5 more minutes.


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