Asparagus Soup looks and tastes like a bowlful of springtime. Beautiful pale green and light as a feather, this soup has no cream added. Parmesan and prosciutto crisps are the perfect partners for this bowl of goodness.
I was inspired to make this recipe, first of all, by the mountain of asparagus stalks I had leftover from testing an Asparagus Goat Cheese Tart Recipe. In that recipe I suggest using the leftover asparagus stems to make soup. So, of course, I thought I’d better post an asparagus soup recipe.
Full disclosure, when I make soup I rarely use a recipe. Most of my soups start with onions, celery, carrots (mirepoix), garlic and whatever veggies I need to use up. I often add a starchy element, like potatoes or noodles. I finish the soup with herbs and spices to create the flavor profile. Writing this post forced me to actually think about, test and write down a good asparagus soup recipe. I hope you like it.
Since asparagus is a spring vegetable, I wanted the soup to be light and flavorful, perfect for springtime lunch or dinner. To keep the flavor focused on the vegetables I didn’t add any cream or even yogurt.
Replace the chicken stock in the recipe with vegetable broth to make it vegan. I used homemade, unsalted chicken stock. You’ll have to adjust the seasoning in your soup based on the saltiness of the stock or broth that you use.
One of my favorite ways to serve asparagus is simply grilled then tossed with a little balsamic (or lemon) and Parmesan cheese. I also love the classic appetizer of asparagus spears wrapped in prosciutto. Inspired by those classic flavor combinations, I paired the soup with Parmesan and Prosciutto crisps. Not only do the crisps add a needed element of texture to the meal, they are ridiculously easy to make.
..and, really, is there anything in the world more tempting than bubbly cheese?
The soup can be served hot or cold.