Fresh Asparagus Soup
Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you’ll have a hearty and healthy pot of soup on the table in under an hour. Close tending is needed to make sure the asparagus doesn’t get overcooked, but the reward is a bright and true flavor that can be complimented by many different seasonings. Our Cascade Mushroom Mix is my secret ingredient for the base, and a combination of Herbes de Provence and Meyer Lemon Paste puts it over the top. If you don’t have these seasonings on hand there are lots of other options! Read below the recipe for suggestions.
Play with your food!
No Cascade Mushroom Mix? Add in fresh mushrooms when you saute the onions. Not a mushroom fan? Just leave it out!
No Herbes de Provence? Try Italian Herbs, El Greco or Orange Tarragon blend.
No Preserved Meyer Lemon Paste? Use fresh lemon juice
Want to fancy up the garnishes? Try truffle salt, Provencal salt or Fennel Pollen.