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“This is a great soup, very tasty, you can have it as a filling soup during the week or its also great for the starter of a dinner party. DH really enjoys this soup even though he's not a great fan of Asparagus. The recipe was originally from the 'Australian Table' Jan 2002 Magazine. I've served the heated as well as cold - both are great. Cooking time is refrigertion time”
4hrs 30mins

Ingredients Nutrition

  • 1 kg asparagus
  • 50 g unsalted butter
  • 2 large leeks, white and pale green parts only - sliced thinly
  • 2 sprigs fresh thyme, - these will be disgarded after cooking
  • 2 12 cups chicken stock
  • 1 12 cups milk
  • 13 cup finely chopped chives


  1. Cut woody ends off asparagus and discard, cut asparagus into 3 cm lenghts, separate tips and stalks.
  2. Bring a pot of water to the boil, add asparagus tips and cook for 1 minute. Drain and run under cold water - place on a clean tea towel and reserve.
  3. Melt butter in a large pan, add leeks and cook over moderate heat until soft, about 5 minutes, stirring frequently.
  4. Add asparagus stalk pieces, potatoes, thyme, chicken stock and 2 cups water and bring to a boil.
  5. Cover and simmer until potatoes are easily pierced with a skewer, about 20 minutes.
  6. Discard thyme springs, blend soup with hand blender or in a blender, add milk and season with salt & pepper to taste.
  7. Cool to room temperature, then refrigerate until well chilled, about 4 hours or overnight.
  8. Serve soup in chilled bowls, scattered with chives and reserved asparagus tips.

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