Lemony Asparagus Soup with Chevre

A few years ago, I developed this creamy lemony asparagus soup topped with Cypress Grover Humboldt Fog for Culture magazine. Ever since, I’ve been making it each spring. All you really need is a couple of asparagus bunches, an onion and potato, a handful of parsley, some garlic, and lemon. Everything else—the thyme, veggie stock, cream, and vermouth— are extra, but do make the soup sing. Wedges of ash-lined, soft-ripened humboldt fog make for a fun garnish that add tang and creaminess, but can be easily substituted for any soft, fresh or aged goat cheese.

Last week, I made the soup and remembered a trick I learned a few years ago. I opted to skip the asparagus tip garnish, but I did take all my woody ends and dumped them into a pot with about 1 quart of water. Brought it all to a boil, reduced heat and covered, and simmered it for about 15 to 20 minutes. Voila! Asparagus broth that I used as the liquid in my soup. Waste not, want not, am I right? I also took a slice of rye sourdough (you can do this with any slice of bread you might have) and cut into little cubes (which you can also tear into little pieces) and tossed them into a skillet with a generous drizzle of olive oil and a sprinkle of salt and pepper. Cooked on medium heat, tossing occasionally, until they got golden and crispy. Seasoned them some more, along with some extra chopped parsley I had and they ended up making a delicious and quick topping for the soup. Maybe I’ll start to making all my croutons this way…

Anyways, this soup is so easy and quick and just a great way to use up any bunches of asparagus you might have in the refrigerator. I hope you make it and enjoy!

Creamy Asparagus Soup

Serves 4

2 pounds asparagus (about 2 bunches), woody ends removed
1 tbsp olive oil
2 tbsp unsalted butter               
1 large yellow onion, chopped 
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, thinly sliced
2 sprigs fresh thyme 
1 medium russet potato, peeled, ⅛-in sliced
5 cups asparagus stock (see blog post), vegetable stock, or water, divided
¼ cup chopped fresh parsley 
¼ cup heavy cream or creme fraiche (optional)
1 tbsp dry vermouth (optional)
2 tbsp lemon juice, plus more to taste 
4 oz goat cheese, cut into wedges or crumbled, to garnish

Heat oil and butter in a large pot over medium heat and add the onions, pinch of both salt and black pepper. Cook until onions are soft and translucent, about 5 minutes. Stir in garlic and thyme and cook for another minute.

Add potatoes and 1 cup stock, cover, and simmer for about 10 minutes, or until potatoes are fork-tender. 

Stir in asparagus, remaining stock, and generous pinch of salt. Bring to a boil. Reduce heat and gently simmer, uncovered, on low heat for about 15 to 20 minutes, or until asparagus is tender. 

After asparagus has cooked, add parsley and puree with immersion blender or standup blender. Stir in cream and vermouth, if using, and lemon juice. Taste and adjust seasoning as needed. 

Serve soup hot or at room temperature. Top each bowl with your favorite goat cheese, an asparagus tip*, or croutons to garnish.  

*If you want to make the asparagus tip garnish: In the beginning, cut ½ cup asparagus tips, 1 ½-inch from the top, for garnish. Set aside. Cut remaining asparagus into 1-inch pieces. While soup is simmering, prepare the asparagus tips. Bring water to a boil in a small saucepan. Lightly salt and drop in asparagus. Blanch for about 1 ½ minutes, or until bright green and just tender. Drain and run under cold water. Set aside.