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Fresh Asparagus Soup

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
is my secret ingredient for the base, and a combination of
Herbes de Provence
and
Meyer Lemon Paste - Bay Leaf & Black Pepper
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.

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
,
Fines Herbes
,
El Greco
or
Orange Tarragon
blend.
No Preserved Meyer Lemon Paste? Use fresh lemon juice.
Want to fancy up the garnishes? Try truffle salt,
Seasoned Salt - Provencal
or 
Fennel Pollen
.

Comments

Here's what you need
Get the Spices
Cascade Mushroom Mix
$9.50
2 oz bag
Herbes de Provence
$7.50
2 oz bag

Fresh Asparagus Soup

| Soups, Entrees

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
is my secret ingredient for the base, and a combination of
Herbes de Provence
and
Meyer Lemon Paste - Bay Leaf & Black Pepper
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.

Amanda Bevill