Asparagus Soup – spring is bustin out all over

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Hi there,

When I was a very young woman I moved to New Jersey. I was befriended by Joanne. Joanne was like a glass of Prosecca – she just bubbled. She made everything fun. She loved to entertain and cook and her attitude toward food could be defined by her signature statement, “you don’t have to be hungry to eat.” Joanne was the big sister I never had. Every time I made a a child rearing mistake, and believe me I made some doozies, she cheered me up and made me laugh by telling me how she had made an even bigger mistake and her children were still alive. It was Joanne who showed me how to take the regal asparagus stalks and turn them into a silken, spring green soup that filled the kitchen with the scents of freshly mowed grass and crisp, clean spring rain. So making this asparagus soup always brings back memories of a wonderful woman who I very much miss.

Spring Asparagus Soup

“It isn’t easy being green but green is the color of the earth.” Kermit The Frog


  • 2 tablespoons EVOO
  • 1 cup finely chopped leeks white and light green parts; or swap yellow onion or shallot
  • 2 medium Idaho potatoes peeled and cut into 1/2-inch dice (about 10 ounces)
  • 1 large box of white mushroom sliced thinly reserving some for garnish
  • 3 cups low-sodium vegetable broth or chicken broth
  • 2 pounds asparagus trimmed and cut into 1-inch pieces, reserve the tips of 1/4 lb.
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 tsp of nutmeg
  • 1/2 tsp of herbs provencal
  • 1/2 cup creme fresh plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)


  • Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks, mushrooms and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. 
  • Add the broth, asparagus, salt, pepper, nutmeg and herbs provencal.  Bring to a boil, then reduce heat and simmer until the vegetables are tender, 20 to 30 minutes.
  • With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) 
  • Return the blended soup to the pot and let cool a few minutes. Stir in the creme fresh, then season to taste with additional salt and pepper. 
  • Garnish with yogurt and very thinly sliced mushrooms and asparagus crowns.

Special note: low fat greek yogurt can substitute for creme fresh

See you soon, ❤️💕Bernadette

18 responses to “Asparagus Soup – spring is bustin out all over”

  1. Bern- not only does the soup sound delicious, but your friend Joanne sounds like an angel! We all should be so fortunate to have such a friend in our lives ♥️
    Thank you for sharing your recipes along with beautiful pieces of your life. 😘

  2. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Sounds divine! I can’t wait until our asparagus is ready!

  3. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    I haven’t made this in years, it’s such a classic. Thank you for reminding me of it. I used to make a vegetable stock out of the woody parts of the asparagus and use that in the soup. It gave an extra jolt of asparagus flavor. I like your addition of the mushrooms, it would give an additional depth of flavor.

  4. Tanooki – What food holiday is it today? Celebrating everyday with homemade food🥳🎉 Everyday is special, so have fun! When there’s a yummy homemade food on a dining table, there’s a smile:) & food coma;)
    Tanooki says:

    Wow asparagus soup!? That’s so perfect to use in-season veggies👀💕✨

  5. Gail – Indiana – Life is full of fascinating moments. Being a good listener can help you see the world through the eyes of others. It not only enriches your understanding, but provides a deeper level of connection. I find that one sentence can tell an intriguing story.
    Gail’s Snapshotsincursive says:

    Deliciousness in a bowl. 🌿🪴🍃

  6. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    Oh this sounds delightful Bernadette, I have always wanted to try making asparagus soup…I love my immersion blender what a magic tool it is! You’ve inspired me to try this, thank you!

      • the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
        the Painted Apron says:

        Yes it would! I wish you could make me some 🙂

  7. I love these sentences. Joanne was like a glass of Prosecca – she just bubbled. She made everything fun. Very fresh and sparkly. 🙂

  8. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    I absolutely love asparagus soup it was our Christmas soup..Delicious 🙂 x

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