Written by Kevin Kapusi Starow


  • 800gm             Asparagus, trimmed
  • 250gm             Onion, peeled & chopped
  • 2                      Leeks, peeled washed & chopped
  • 100gm             Watercress, washed
  • 2 lt                   Chicken Stock
  •                         Thyme leaves
  •                         Extra Virgin Olive Oil
  •                         Sea Salt
  •                         Black Pepper


  • Remove the tips of the asparagus and save for later, chop the rest of the stalks roughly.
  • In a deep pot gently sauté off the onions, thyme, & leek till soft and translucent.
  • Add the chopped asparagus and sauté off for a minute or so to coat itself in the favours of the pot.
  • Add the chicken stock, bring to a boil, then reduce to a simmer, and allow to cook out for 20 or so minutes, till the asparagus is tender.
  • Puree the soup either with an immersion blender or a liquidizer till smooth.
  • Season the soup with salt & pepper then put back on the heat, add the tips and the cress and allow to cook out for several minutes till tender.
  • Serve with a poached egg and crusty bread, drizzled with olive oil.

Note: A nice accompaniment to this soup would be Zaatar Manaqish

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