Asparagus Soup with Avocado Salsa by Trish Deseine

Asparagus Soup with Avocado Salsa by Trish Deseine

Luscious and creamy, this or my Creamy Cabbage Soup with Black Pudding Crumbs will make a chic little starter to a springtime dinner. Super practical and easy to prep and then heat just before serving.

Serves 4 | 25 mins prep 


  • 2 tablespoons Olive Oil

  • 2 Shallots, finely chopped

  • 450g Green Asparagus, chopped

  • 500ml Vegetable or Chicken Stock

  • 150ml Double Cream

  • For the salsa

  • ½ Avocado

  • 1 Small Tomato

  • 1 Scallion

  • Fresh Mint and/or Basil

  • Squeeze of Lemon Juice

  • Salt and Pepper


Chop the salsa ingredients finely then mix together with the lemon juice and season with salt and pepper.
Heat the oil in a pan. Add the shallot and soften for 3 or 4 minutes.
Add the asparagus and cook fro a further two to three minutes before pouring in the stock. 
Bring to a simmer and let it cook for 6 or 7 minutes until the asparagus is nicely cooked. 
Blitz with a hand blender until smooth then add the cream. 
Season and serve with a spoonful of salsa in each bowl. 
Photography by Marta Miklinska. Food Styling by Trish Deseine.
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