Spring Asparagus Soup

Print Email

Now that spring is in full swing, asparagus are everywhere. One of the big problems with cooking them however is the waste. If you roast or sauté them, you end up throwing away a significant portion either by peeling them or having to break off the woody stems. Here’s a solution for total asparagus exploitation – soup. With this dish you can serve an asparagus themed meal. This very simple recipe will taste as good as anything you get in a 3 or four star joint – I promise.


- 1½ pound of asparagus woody stems and/or peels washed well and roughly cut
- 3 cups of chicken broth
- 1/2 cup of 2% milk (you can even use skim milk but you have to cook it a little longer to reduce the stock but forget cream – too unctuous for such a light veggie)
- 1 minced garlic clove
- 1 minced green onion
- Pinch white pepper
- 1/2 teaspoon salt
- 2 tablespoons of shredded or shaved parmesan


1. Heat chicken stock to a simmer and dump in asparagus, garlic and green onion.
2. Simmer for 30 minutes.
3. Pour mixture into a blender or cuisinart and whip until smooth (you may need to do it in 2 batches.
4. Strain through a fine sieve into a bowl – this takes some work because the asparagus become thick and stringy so just work the mixture through the sieve with the back of a spoon.
5. Pour contents back into pot and add milk, pepper and salt. Cook at a simmer for 10 minutes.
6. Add cheese and furiously whip with a whisk until the cheese melts into the soup – about 2 minutes. Inevitably some cheese will stick to the whisk but don’t worry because you are really just going for the parmesan flavor.

Serves 2-3 persons

©Paul Mones


restaurant news

11th Street Diner, Miami Beach
by Cathy Pollak

p1030691x1Whenever I find myself in a new town, I always look up a Triple-D (Diners, Drive-Ins & Dives) restaurant. Why not? The places always have rave reviews and you know you are going to get a BIG,...

Hot? How About a Milkshake at Pono Burger?
Los Angeles
by Evan Kleiman

PonoStrawberry-MilkshakeOn this very hot day I can’t stop thinking about the strawberry milkshake I inhaled for dessert at Pono Burger a couple weeks back. Strawberry was all time childhood ice cream fave flavor.


by Jamie Wolf

sorza_collage1a.jpgThe Isle St. Louis is like the Nantucket of Paris. One of the ancient islands in the middle of the Seine, with Notre Dame at its tip and many picturesque bridges connecting it to the Left and...

Redrum Burger
San Francisco
by Scott R. Kline

redrumsign.jpgRedrum Burger in Davis, CA sits catty-corner to an In-N-Out Burger just off the freeway. Redrum was there long before In-N-Out and judging from the line at lunch time on a recent Thursday, they...