Mary Berry’s Asparagus and Potato Soup is a delicious and simple soup recipe that features two key ingredients: fresh asparagus and potatoes. It is a great example of well-known British chef, cookbook author, and television personality Mary Berry for cooking – using simple, fresh ingredients to create delicious and comforting dishes that are perfect for any occasion.
Main ingredients
Asparagus, Potatoes, Onion, Garlic, Chicken or vegetable stock, Heavy cream, Butter, Salt and black pepper, Fresh chives, chopped
Preparation time: 10 minutes
Cooking time: 25 minutes
Detailed Ingredients and Quantity
| Ingredients | Quantity |
| Asparagus | 1 pound (450g) asparagus, trimmed and chopped into 1-inch pieces |
| Potatoes | 2 medium-sized potatoes, peeled and diced |
| Onion | 1 onion, chopped |
| Garlic | 2 garlic cloves, minced |
| Chicken or vegetable stock | 3 cups (720ml) |
| Heavy cream | 1 cup (240ml) |
| Butter | 2 tbsp |
| Salt and black pepper | To taste |
| Fresh chives, chopped | For garnish |
Steps to prepare sweet potato soup
- In a sizable pot set over medium heat, melt the butter. About 5 minutes later, add the chopped onion and simmer it, stirring occasionally, until it softens.
- Cook the potatoes in the pot for a further two to three minutes while stirring periodically.
- Pour in the chicken or vegetable stock and bring to a boil. When the potatoes are done, turn down the heat and let the mixture simmer for 15 to 20 minutes.
- Add the chopped asparagus to the pot and cook for an additional 5-7 minutes, or until the asparagus is tender but still slightly crisp.
- Smooth out the soup in a blender.
- Add the heavy cream and season with black pepper and salt to taste.
- Serve hot, garnished with chopped fresh chives.
Nutrients facts
Exact data is not available.
Serving suggestions
- Crusty bread: Pieces of crusty bread are worked alongside the soup to be used for dipping and scooping.
- Grilled cheese sandwich: Together with a grilled cheese sandwich, the soup makes a pleasant and cozy lunch.
- Salad: Serve the soup with a side salad to add more greens and nutrients to the meal.
- Toppings: To improve the soup’s flavor and texture, top it with various toppings like croutons, minced herbs, grated cheese, or a dollop of sour cream or Greek yogurt.
- Appetizer: Serve the soup in small bowls or cups as an appetizer before a main course.
- Brunch: Serve the soup as part of a brunch spread, alongside other dishes such as quiche, frittata, or muffins.
- Soup bar: Set up a soup bar with different toppings and garnishes so guests can customize their own bowl of soup.
Variations (similar kinds of soups with the same ingredients)
- Asparagus and Potato Frittata: Cook the asparagus and potatoes and then add them to a beaten egg mixture. Sauté in a skillet until golden brown and firm on the bottom, then place in the oven to finish cooking.
- Potato and Asparagus Salad: Boil the potatoes until tender and roast the asparagus until crispy. Toss together with a simple vinaigrette and some fresh herbs for a flavorful and healthy salad.
- Asparagus and Potato Gratin: Layer the cooked asparagus and potatoes in a baking dish with a creamy sauce and some grated cheese. Cook in the oven until bubbling and brown.
- Asparagus and Potato Croquettes: Mash the cooked potatoes with some asparagus and shape into small balls or patties. Coat in breadcrumbs and fry until crispy and golden brown.
- Asparagus and Potato Soup with Ham: Add some chopped cooked ham to the soup for extra flavor and protein.
- Asparagus and Potato Casserole: Layer the cooked asparagus and potatoes in a baking dish with some sautéed onions, garlic, and herbs. Top with breadcrumbs and bake until crispy and golden brown.