Asparagus has that gentle flavour that makes it an ideal Spring vegetable, especially for soups. Asparagus soups do not have the heaviness of Winter soups, and as we emerge from jumpers, scarves, hats and overcoats, it is a delight to have its gentleness.
I don’t mean to imply that this soup should be kept only for Spring – indeed it will be a staple in your kitchen from Spring right through to the end of Autumn, at the times you can source decent asparagus. This recipe is a take on the recipe that appeared in Moosewood all those years ago – you Woodstock fans will know what I mean (and I am not referring to the bird!). It is a little different to the French Cream of Asparagus that we have also been making for quite a number of years.
This soup can be made in a high speed blender, one that heats the soup as it blends. While it misses the sweetness that can only be found in slowly cooked onions, sauteed asapragus and toasted roux, it is still a great option for evenings after a long day at work.
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