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Asparagus Soup with Dill Oil

Delicious Spring soup with asparagus and a dill oil drizzle
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Servings: 6
Calories: 137kcal
Author: Bernadette


  • For the soup:
  • 2 pounds asparagus
  • 1 stick unsalted butter
  • 1 yellow onion finely chopped
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • salt and freshly ground pepper
  • For the Dill Oil:
  • 1/2 cups chopped fresh dill
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice
  • salt and pepper


  • Cut the flowered tops off of the asparagus, about an inch long and set aside. Chop the remaining asparagus into 1/2-to 1 inch pieces, discarding the bottom two inches.
  • Melt the butter over medium heat in a 4 quart pot. Add the onions and asparagus and saute until the onion is translucent and the asparagus begins to soften. Add the flour and cook for 1 minute, stirring constantly. Pour in the chicken broth and bring to a boil. Reduce the heat, and simmer for about 20 minutes, or until the asparagus is soft.
  • Meanwhile, in a small saucepan bring 3 cups of water to a boil. Blanch the asparagus tips for 1 minute, drain and run under cold water. The tips will be bright green and still crunchy, giving a great texture to the finished soup.
  • Once the asparagus is fully cooked, puree the soup well using a hand blender or traditional blender. Pass the soup through a mesh strainer into a clean saucepan, pressing down with a large spoon to achieve a perfectly smooth texture. At this point you can refrigerate the soup until the next day or continue.
  • For the dill oil, put the dill, olive oil, lemon juice, salt and pepper in a blender and blend until smooth and bright green in color. Taste and adjust the seasonings if the flavor is too bland.
  • Reheat the soup over low heat, don’t allow it to come to a boil. Ladle the soup into bowls and garnish with the asparagus tips, drizzling the dill oil over the top. Enjoy while pretending you are royalty!


Adapted from Cooking Royally


Calories: 137kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 579mg | Potassium: 486mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 24.4mg | Calcium: 58mg | Iron: 4mg