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A close up of a green asaparagus soup in a bowl topped with croutons and parmesan cheese.
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Creamy Asparagus Spring Soup

Creamy asparagus spring soup put together with the freshest of spring vegetables; with asparagus, peas, celery, and mint.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 4 cups


  • 1 TBS olive oil
  • 1 clove garlic – minced
  • 1 small white onion – chopped
  • 1 stalk celery – diced
  • 5 stalks asparagus – chopped
  • 2 cups fresh peas
  • 2 tsp chicken or vegetable bouillon
  • 2 cups water
  • 1 ½ to 2 cups milk
  • 1 to 2 sprigs fresh mint – snipped or torn
  • salt and pepper to taste


  • Heat the olive oil in a medium saucepan
  • Add the chopped onion and saute for a couple of minutes
  • Add the celery and asparagus and saute for an additional 2 minutes
  • Add the minced garlic and saute another minute
  • Pour in the water and milk, stir
  • Sprinkle in the bouillon and stir
  • Add the peas and mint, stir in
  • Bring to a boil, reduce the temperature, and let simmer until the peas are tender
  • Remove from heat and cool for a minute or two
  • Scoop 1 cup into a blender and pulse until mostly smooth, pour into another bowl or pot
  • Continue in this manner until all the soup has been blended
  • (Blender tip – only pulse 1 cup at a time or the hot soup will explode in the blender; put the blender lid on tight but loosen the clear air “pour” vent slightly so the steam can escape)
  • Once all the soup is blended smooth, reheat for a minute or two