Asparagus and New Potato Soup

Asparagus and New Potato Soup


When I hear the words “potato soup,” I think of something heavy, white, and not very appealing. This is potato soup for the way we eat now – light, bright, and full of the flavors of the season. It’s more like a broth with vegetables than a soup, and would make an elegant first course at a special dinner, or a lunch treat with a crusty multigrain roll and a green salad. It reminds me of how they cook at the White House: this is the kind of soup to be offered to a head of state as a first course at a spring lunch or dinner. Seasonal, beautiful, with one unexpected ingredient that delights (in this case, fresh mint), and not so heavy that it ruins the entrée. (They would probably add a few drops of truffle oil to put it over the top, but it’s delicious without it.)

Asparagus and New Potato Soup
Adapted from Country Life magazine
Serves: 4
Prep time:1 hour


  • 1 pound fresh asparagus
  • 1 bunch of spring onions
  • 12 ounces baby new potatoes, washed and drained
  • 4 ½ cups water
  • 4 sprigs of mint, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/8 teaspoon pepper


  1. Trim asparagus and cut off the last inch of the bottoms. Set aside the spears.
  2. Clean the spring onions and cut off the long green tops.
  3. Combine the bottoms of the asparagus and the tops of the green onions in a good processor and pulse until minced.
  4. Put onion and asparagus mixture into a large saucepan and add 4 ½ cups of water. Add salt. Simmer with lid on for 35 minutes.
  5. Cut potatoes into small pieces, slice the asparagus spears into 2-inch lengths and finely chop the remaining onions. Set aside.
  6. Strain the asparagus/onion broth through a sieve and return to pan.
  7. Add potatoes and simmer until they are nearly cooked through, adding asparagus and onions.
    Stir in mint and correct the seasoning if it needs more salt. Add pepper and serve.
  8. Drizzle with a a few drops of olive oil – or truffle oil if you like.

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