We love hot soup during the winter. However, we make an exception for our asparagus soup in spring. This is a recipe developed on our farm using all the fresh asparagus we obtain from our wonderful neighbors.
For serving we love adding 1/2 or 1 ounce of dry sherry to each bowl with a dollop of ricotta or goat cheese. (What is a dollop exactly? I think it’s a spoonful.) For fun and an unexpected taste element, we added a dehydrated chive flower on top.
This roasted asparagus cream soup is very impressive and equally filling. A simple salad and some rustic bread will make this a complete meal that is perfect for entertaining. It’s also simple enough to make during the busy week.
We provide a couple of variations to adapt the recipe to meet any dietary preferences. Enjoy!
A very satisfying and filling soup. A dish that will impress everyone with the amazing taste and appetizing looks.
- 3 lbs asparagus
- 1/2 sweet onion chopped
- 3 cloves garlic
- 2 1/2 tbsp extra virgin olive oil
- 4 cups chicken or vegetable broth
- 1 lime, juiced
- 1/2 cup heavy whipping cream or almond milk (see note)
- dash paprika
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried sage
- kosher salt and pepper to taste
- 1 tbsp ricotta or goat cheese (optional) for serving
- 1/2 to 1 ounce dry sherry (optional) for serving
- 1 dehydrated chive flower or fresh chives (optional) for serving
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Preheat over to 385 degrees.
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Cut off the asparagus tips and reserve. Cut asparagus stems into 2" pieces.
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Mix asparagus stems, chopped onions, garlic cloves with 2 tablespoons of olive oil. Lightly season with salt and pepper. Roast in oven on pan sheet for 20 to 30 minutes until vegetables are soft.
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As vegetables are roasting in oven, saute' asparagus stems in 1/2 tablespoon of olive oil and lightly season with salt and pepper. We like to make them slightly crispy. Do not over cook. Keep them tender but still slightly crisp.
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When vegetables are done roasting, allow to cool slightly. After cooling, add the roasted vegetables to your blender with 3 tablespoons of broth. Blend until ultra smooth. Pour mixture into soup pot and place on stove.
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Add 4 cups of broth (chicken or vegetable), juice from one lime, heavy whipping cream (or almond milk), paprika, crushed red pepper flakes and dried sage to your soup pot.
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Thoroughly stir and warm mixture, but do not boil. At this time you can add your sautéed asparagus tips or if you prefer, add them to individual bowls when serving.
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Taste and season with additional salt and pepper if needed.
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When soup is ready to serve, place in bowls and add your favorite toppings. We like a to add dry sherry (1/2 to 1 ounce), dollop of ricotta cheese or goat cheese, and chives or a dried chive flower on top. You can also add croutons or nothing at all.
Notes: For a vegan version, use vegetable broth instead of chicken broth. Also, replace heavy cream with almond milk. You might need to add more almond milk and/or vegetable broth to reach your desired soup consistency.