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Asparagus and sorrel soup recipe image

Print Asparagus and sorrel soup

When preparing asparagus don't throw anything away: save the precious trimmings and cooking water for this simple, healthy soup. Sorrel is a lemony, slightly bitter green that's in season in the spring and early summer and pairs well with asparagus's delicate pungency. If you can't get hold of it, spinach makes a reasonable alternative.


  • 175g asparagus trimmings
  • 40g butter
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 handful sorrel, shredded
  • 1 tbsp plain flour
  • 600ml water left from cooking asparagus or asparagus water & chicken stock
  • 50ml whipping or double cream (optional)
  • 1 tbsp fresh chervil or fresh chives, chopped
  • Salt & pepper


  1. Chop the asparagus trimmings roughly. Melt the butter in a saucepan and cook the onion and garlic until tender, without browning.
  2. Add the shredded sorrel and stir until it collapses to a mush. Sprinkle the flour over, stir for a few seconds then, a little at a time, mix in the asparagus water and/or stock. Add the asparagus trimmings and salt and pepper. Simmer for 20 minutes.
  3. Process or purée until smooth, then sieve to get rid of stringy fibres. Just before serving re-heat to just under boiling point. Stir in the cream, if using, and chervil (or chives). Taste, adjust seasoning and serve.
want to cook with fresh ingredients? try one of our award winning veg boxes