Asparagus Soup


  • 500g of asparagus
  • 1 chopped onion
  • 1.25 litres (5 cups) of chicken broth
  • 2 garlic cloves, chopped
  • 15 ml (1 tbsp.) of olive oil
  • Salt and pepper


  1. In a saucepan over medium heat, soften the onion and garlic in the oil. Add the chicken broth. Bring to a boil. Add the asparagus. Cover and cook for about 4 minutes or until the asparagus are tender.
  2. Let the soup cool down to room temperature
  3. In a blender, reduce into a smooth puree.
  4. Season with salt and pepper.

Add a few shavings of Porcini Mushroom Food Crayon, and bon appétit! ;)

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