Asparagus Soup | CUESA

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Asparagus Soup


Lulu Yang, Lulu’s Kitchen

Serves 4 to 6


2 tablespoons olive oil
1 large onion, diced
3 medium Russet potatoes, diced
1 large can chicken stock, low sodium
1 pound asparagus
Salt & pepper to taste


  1. Heat oil in pan, sauté onions until soft. Add potatoes and chicken stock, bring to boil then simmer until potatoes are tender. Add asparagus and simmer for 4-5 minutes until asparagus is tender and still bright green.
  2. Puree soup until smooth, season with salt and pepper to taste.
  3. Top with your choice of accoutrement, or slivered lox, parmesan cheese crisps, grilled asparagus tips or extra virgin olive oil.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »