Cream of Asparagus Soup

May 1, 2024

Freshly picked UK grown asparagus are only available for a very short time, so make the most of it while you can! This recipe is seasonal, gluten free and vegetarian, it can very easily be adapted for dairy free diets too.

Serves: 4 Preparation Time: 20 minutes Cooking Time: 10-15 minutes Author: Josine Atsma


150g frozen peas
500g asparagus
2 vegetable stock cubes
4 eggs
Cream (or Soya cream)
Olive oil


Clean and chop the asparagus, keeping the tops aside. Place the chopped asparagus together with the frozen peas in a pan with 1 litre of water and the stock cubes. Boil for about 5 minutes or until tender.

To make the omelette mix together the eggs, 4 tbsp cream [or soya cream], chives and salt and pepper. Heat some olive oil in a frying pan and bake the omelette. Cut into strips.

Puree the soup with the rest of the cream [or soya cream], add the asparagus tops and season to taste. Heat until piping hot. Serve and add the omelette strips on top.

Great with a French stick.


Josine and JP are hosts in Scotland sharing their home and garden with with 10 chickens, Harvey the rooster and two cats – “We are self-sufficient in most of our fruit and vegetables and eat weeds in the leaner months” – Josine is the owner of the vibrant and award winning Stirling Health Food Store where many more seasonal recipes like the one above can be found.

JP, who’s a freelance web developer, has built a website called ‘Circle of the Good Life’ where Josine writes a monthly blog about their life in Glendevon. Below is a summary of their WWOOF story including how this energetic and creative couple of ex-WWOOFers from the Netherlands came to be hosts themselves:

“We moved to a cottage with a fairly large garden back in 2011 where we wanted to grow our own fruit and vegetables and be self-sufficient for as much of the year as possible. It soon became clear that we had bitten more off than we could chew and decided we needed help. Thankfully we, ourselves, have been WWOOFers for 9 months in 2006 when we stayed with several different WWOOF hosts, all located in Scotland. This was such a great experience and some hosts had such an inspiring lifestyle that we took the plunge to move to Scotland and be self-sufficient. That’s how we knew about WWOOF and how it can be a two-way exchange of knowledge.”

Josine and JP’s garden

“We have welcomed between 20 – 30 WWOOFers during our time as hosts and always had great fun and, boy, what a difference an extra pair (or pairs) of hands make! With the help of WWOOFers we built a greenhouse, a chicken coop, dug a massive pond, planted trees, grew lots of vegetables and made jam, sauerkraut and wine. We have so many fond memories: playing board games with each other, watching (horror) movies, listening to music and going for walks in the countryside. Of course, sometimes you find there are not many common grounds between hosts and volunteer or that language is a barrier, but you always find ways around it and that’s what’s so good about WWOOF; you learn about other cultures and can have open discussions to learn even more about others.”

Big thanks to Josine for sharing her potted WWOOF story with us, and of course, this seasonal treat for the taste buds.

Photos: Josine Atsma

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