Name: Fresh Asparagus Soup
Cuisine: Americana
Ingredients: 1 small or medium onion, diced; 2 tablespoons extra virgin olive oil; 1 tablespoon; 2 pounds asparagus, bottoms trimmed, cut into 1' pieces; 4 cups vegetable broth or chicken bone broth; 1 tablespoon; 1 tablespoon; Salt and pepper to taste

All Recipes

Fresh Asparagus Soup

Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you'll have a hearty and healthy pot of soup on the table in under an hour. Close tending is needed to make sure the asparagus doesn't get overcooked, but the reward is a bright and true flavor that can be complimented by many different seasonings. Our

Cascade Mushroom Mix

This blend pairs ground porcini mushrooms with powdered Worcestershire, black pepper, onion and garlic to create a powerful umami flavor that adds a rich and hearty body to your dish...

is my secret ingredient for the base, and a combination of

Herbes de Provence

A classic blend from the south of France, the individual herbs used and their ratios vary from house to house and village to village. Our Herbes de Provence recipe features savory, m...

and

Meyer Lemon Paste - Bay Leaf & Black Pepper

Preserved Meyer Lemon Paste is culinary genius. Whole organic Meyer lemons from California are cured in sea salt with hints of bay leaf and black pepper then processed into paste for...

puts it over the top. If you don't have these seasonings on hand, there are lots of other options! Read below the recipe for suggestions.

Ingredients

1 small or medium onion, diced
2 tablespoons extra virgin olive oil
1 tablespoon

Cascade Mushroom Mix

Cascade Mushroom Mix

This blend pairs ground porcini mushrooms with powdered Worcestershire, black pepper, onion and garlic to create a powerful umami flavor that adds a rich and hearty body to your dish...
2 pounds asparagus, bottoms trimmed, cut into 1' pieces
4 cups vegetable broth or chicken bone broth
1 tablespoon

Herbes de Provence

Herbes de Provence

A classic blend from the south of France, the individual herbs used and their ratios vary from house to house and village to village. Our Herbes de Provence recipe features savory, m...
1 tablespoon

Meyer Lemon Paste - Bay Leaf & Black Pepper

Meyer Lemon Paste - Bay Leaf & Black Pepper

Preserved Meyer Lemon Paste is culinary genius. Whole organic Meyer lemons from California are cured in sea salt with hints of bay leaf and black pepper then processed into paste for...
Salt and pepper to taste

Preparation

In a large pot or Dutch oven, sauté the onion in olive oil over medium low heat for about 3 minutes, until the onions are soft.

Add the Cascade Mushroom Mix and stir to coat the onions. Continue cooking 1 minute more.

Add the asparagus and increase the heat to medium. Stir gently to combine and cook until the asparagus pieces are bright green, about 3 minutes.

Pour the broth into the Dutch oven and bring the mixture to a low boil. Add the Herbes de Provence and lemon paste. Cook until the asparagus is JUST fork tender, about 6-8 minutes. Do not over-cook!

As soon as the soup is cool enough to handle, transfer in batches to a high speed blender and purée. To ease the splatter during transfer, I pull the asparagus out of the broth with a slotted spoon and ladle the broth.

Return the soup to the pan and heat before serving.

Notes:

I am typically a huge fan of the immersion blender but with this soup it is best to use a stronger blender to break down all the fiber in the asparagus.

Flavor Alternatives

Play with your food!
No Cascade Mushroom Mix? Add in fresh mushrooms when you saute the onions. Not a mushroom fan? Just leave it out!
No Herbes de Provence? Try

Italian Herbs