Creamy Asparagus Chive Soup

A delicious Creamy Asparagus Chive Soup using whole pieces of grilled asparagus for color and texture. The chives add color and subtle onion flavor!




Preheat the grill.

  1. Melt the butter in a large saucepan over medium-high heat. Stir in the onions, celery, garlic, salt and pepper. Cook, stirring occasionally, for 3-4 minutes to soften the vegetables.
  2. Add the potato and stock, bring to a boil, lower the heat to a simmer and cook for 30 minutes or until the potatoes are very soft. This will depend on the size of the potato chunks.
  3. In the meantime, dry the asparagus, drizzle a little olive oil and a sprinkling of salt over the spears and toss to coat well.
  4. Place the spears on the grill and cook, turning once. Depending on the thickness of the spears, this can take 2 minutes or more. The asparagus should still be firm and bright green.
  5. Remove and cut into bite-size pieces on the bias and reserve for the puréed soup.
  6. Purée the soup in batches in a food processor or blender, or use an immersion blender in the saucepan, until smooth.
  7. Add the asparagus, cream and chives to the soup and reheat, if necessary.


Roast the asparagus in a preheated oven (350 degrees F) until crisp/tender, about 10 minutes for medium asparagus, in lieu of grilling.