A Simple Asparagus Soup

A Simple Asparagus Soup

It is asparagus soup season. The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger. There are massive tangles of purple lilac and eggs for sale in shades of cream, pale blue, and soft mocha. I've braised baby artichokes every night this week, and made this simple asparagus soup twice.

Simple Asparagus Soup

Do you remember the simple carrot soup I highlighted a while back? Well, this is the asparagus soup version. I trade in asparagus for the carrots, then tweak a bit depending on what I have in the kitchen. But, really, it just goes to show how you can evolve your favorite recipes as the seasons change. For lunch I might reheat it, grab one of the hard-boiled eggs I try to keep on hand in the refrigerator (pictured below), and then root around for something crunchy - nuts, crackers, seeds. Alternately, you might keep it simple (video version) and opt for chives and a drizzle of shallot or lemon oil. Give it a go!

 

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Simple Asparagus Soup

 

The version just above is pictured with grated hard-boiled egg, crackers, and a dollop of creme fraiche. The video version is chopped chives with a few of their blossoms, and a finishing drizzle of shallot oil. Or, to take things in another direction, lemon oil, or just nice extra-virgin olive oil would also be good choices.

 

A Simple Asparagus Soup

3.93 from 13 votes

Ingredients
  • 2 tablespoons unsalted butter or extra-virgin coconut oil
  • 1 small onion, chopped
  • 1/2 pound new potatoes, tiny cubes
  • 1 tablespoon green curry paste, or to taste (optional)
  • 1 pound asparagus, trimmed and cut into 1/2-inch segments
  • 1 14- ounce can full-fat coconut milk
  • 1 1/2 teaspoons sea salt, or to taste
  • 1 1/4 cups of water, or to cover
  • 1 lemon or lime
  • to serve (topping ideas): chopped chives, shallot, lemon, or olive oil; or grated hard-boiled egg, herbs, crumbled whole-grain crackers or croutons, crème fraiche
Instructions
  1. In a large soup pan over medium-high heat add the butter and onion. Stir until the onion is well coated, and allow to sauté until translucent, a few minutes. Stir in the potatoes, and cook until completely tender, about 10 minutes - you can add a splash of water to the pan if it seems like a bit of moisture will help. Stir in the curry paste, allow to cook another minute or two, and then add the coconut milk, salt, and water. Bring to a simmer, and add the asparagus. Cook until the asparagus is tender, 2-3 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.
  2. This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. I also like to season this soup with a great big squeeze or lemon or lime juice. Serve topped with whatever you have on hand - I made it this time around with chopped chives and a drizzle of shallot oil, but you can also see a version with grated hard-boiled egg, herbs, crackers, and a touch of crème fraiche. You could just sprinkle a few chopped almonds on top and call it a day.
Notes

Serves 4

Serves
4
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • such a beautiful soup and it only takes 15 minutes. wow! at first when I saw the photo I thought that the topping is saffron rice. well for a Persian girl its easy to see it like that. but then i noticed what the ingredients are and I really like how fresh and quick it is. I´m planning on making it but I just need to know if eliminating the coconut milk will effect the final taste or texture too much.

    marzi
  • I really love the use of curry powder and coconut milk in this soup. These two ingredients can make asparagus soup a whole new level. This will be so delightful to eat. thanks for sharing! very creative!

    Savita @ ChefDeHome
  • Beautiful! Can't wait to try this version! Can you share which brand of coconut milk you buy most frequently? I'm always rotating around trying to find the best one.

    HS: Hi Christina - I aim for whatever is organic, full-fat, and w/out gums or stabilizers.

    DessertForTwo
  • Heidi, this soup worked beautifully! Can I ask what that delicious-looking juice in the background is?

    HS: Hi Hally - It's fresh squeezed blood orange juice :)

    Halley
  • So gorgeous! This looks like a perfectly balanced soup. All of the elements are there. Crunchiness, creaminess and cheesiness!

    kristie {birch and wild}
  • Again - Stunning! It can be tricky taking photos of bowls of soup, but you get it right every time, and always garnish it so wonderfully :) This looks and sounds delicious, and practically has SPRING written all over it :D x

    Jules @ WolfItDown
  • Just made this tonight. Loved it. It feels a bright clean vegetable loving version of some of my fave Thai curries. I love how you intermingle curry paste into american dishes. I love the creativity in your recipes and this one was delightful to eat. Just like a soup you'd find at a five star restaurant.

    Shirley
  • I was wondering how this soup does when prepared in advance or is it best served when made.

    HS: Hi Bernie - it's great the next day (or beyond that) - but I think the key is avoiding overcooking the asparagus. Keep it bright.

    Bernie
  • Made this tonight and it was delicious! And sooooo easy!!! Happy Spring!!!

    Rebecca Bogan
  • Wow that's great! Congrats! And the soup looks amazing!

    The Holistic Herbivore
  • Congratulations on the shout out from the WSJ. Love this beautiful soup!

    Amy @ Parsley In My Teeth
  • Awesome photos! Fab recipe too :)

    Jennifer @ Delicious Everyday
  • This looks lovely! Cannot wait to try it- still a bit chilly here in the east for local asparagus. If you reserve the tips of the asparagus, and then lightly steam them or saute them, they would also make a lovely garnish.

    Catharine
  • A stunner. Really looks like spring in a bowl. I've been putting hardboiled eggs and crushed Mary's crackers on everything lately and have been loving the combination. Congrats on the WSJ feature!

    Emily
  • I completely remember your carrot soup and really like the idea of making this asparagus version. I used to think fancy soups like this were things I could only experience at a high end restaurant for $6-7 dollars for a small bowl. Now it's like, oh don't be silly Laura, there's a recipe for a soup like this on a blog. Look forwards to making! Maybe top with sesame seeds? Who knows!

    Laura ~ Raise Your Garden
  • Congrats on the feature in the Wall street Journal, that's big!! Bravo ! I'll be honest: it is time for me to try asparagus soup, I've had this fixation that asparagus must be grilled or steamed, thank you for the inspiration to adventure out of my comfort zone. Green soup it is !

    Ciao Florentina
  • Hi Heidi, Thank you for what looks like another delicious soup! You mentioned braising baby artichokes as well. I have had such a tough time in the past trying to braise artichokes. I never know how many outer leaves to peel off, how to figure out when they're done and how to extract the edible vs inedible parts. Are you willing to share your technique for this? I hate missing the artichoke bounty every year...Thanks for all your great posts!

    HS: Hi Erin! I'd be happy to. In the meantime, baby artichokes, are a bit easier to deal with because you don't usually have to worry about carving out the center. That's always my least favorite part. ;)

    Erin B.
  • oh, one of my favorite veggie!! im sure gonna make this soup!

    leeloo
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