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Asparagus Ends Soup

Course Soup
Cuisine American
Keyword asparagus
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Author Eric Samuelson (Eat Like No One Else)


  • 30-40 asparagus ends about 2 inches a piece
  • 3-4 medium sized Russset potatoes or 4-6 Yukon Gold potatoes peeled and cubed
  • 1-2 Parmigiano-Reggiano rinds
  • kosher salt and pepper to taste
  • 2-3 handfuls baby spinach optional


  • Place asparagus ends and Parmigiano-Reggiano rinds into a pot. Cover with at least 1 inch of water. Bring to a boil.
  • Reduce to a simmer. Cook until the asparagus can be mashed with a potato masher about 45 minutes to 1 hour.
  • Strain out the ends and rinds through a mesh strainer.
  • Add the potatoes. Bring back to a boil. Then simmer until the potatoes are soft, about 15 to 20 minutes.
  • If adding spinach add now and stir until wilted.
  • Blend with an immersion blender until completely smooth or leave some chunks.
  • Season with salt and pepper.


Instant Pot Instructions
  1. Place your asparagus ends in the Instant Pot and cover with water.
  2. Cook for 10 minutes. Allow for natural release.
  3. Remove all the asparagus ends.
  4. Add the potatoes. Set the pot to saute to bring to a boil.
  5. Cook until the potatoes are done. Add in spinach if using.
  6. Blend with a stick/immersion blender.