Make 4-6 servings


  • 500 grams white asparargus, peeled and cut in small pieces
  • 1 onion, peeled and cut in fine pieces
  • 1 litre vegetable stock
  • 1 tablespoon olive oil
  • 2 tablespoons of chopped fresh chives
  • salt and pepper to taste


  1. In a large saucepan add the olive oil and gently fry the onion.
  2. Add asparagus sauté for 5 minutes.
  3. Let it simmer for 10 minutes until all is tender.
  4. Blend to a creamy soup using a food processor. For a creamier result strain soup mixture through a sieve.
  5. Season with sea salt and pepper to taste.
  6. Serve the hot soup in bowls and add chopped chives.