Mario Batali
Hi there,
I am housebound right now because of surgery. Dom took me for a very careful outing to the farmer’s market. It was wonderful to be out of the house and be around my favorite things – ingredients! I spied beautiful locally grown spring onions and asparagus. When asparagus is locally grown the price doesn’t send me into sticker shock and I felt I could splurge on making soup. I got home and the next day got started on the soup only to my dismay to find out I didn’t have any kind of milk or cream in the refrigerator. Since I was alone there was nothing to be done about this situation, I looked for a potato and I also lacked that ingredient. Hmm, I looked in the refrigerator again and spied almond milk. Sooo, necessity being the mother of invention, I decided to use this almond milk to get a creamy consistency. The soup was delicious. The almond milk added a nice but barely discernible taste of almonds and made the consistency of the soup creamy.
INGREDIENTS
- 2 bunches of asparagus, chopped
- 1 bunch of spring onions, chopped
- 1/2 stick of butter
- 1 small bunch of lemon thyme chopped (or any other herb of choice)
- 4 cups of low sodium chicken broth
- 1/4 teaspoon of nutmeg or more to taste
- 1 cup of unsweetened almond milk
- salt and pepper to taste
- parsley for garnish
Preparation
- Melt butter in a dutch oven or soup pot
- sauté the asparagus, onions, and thyme for 5 minutes on a low flame.
- Add the chicken broth and simmer until completely soft.
- Using an immersion blender, blend the ingredients until completely combined.
- Add 1 cup of almond milk and nutmeg.
- Simmer for 5 minutes and then taste for salt and pepper.
- Serve with a sprig of parsley for garnish.
I hope you enjoy this soup and please let me know if you make it. Below are some things that might be helpful in its preparation.
24 responses to “Asparagus and Spring Onion Soup – spring at last”
I hope the surgery was not too invasive!
As for this lovely soup, it is indeed one of the Spring classics and the subtle almond would be glorious
Thanks so much for your good wishes. It was a big deal surgery but I am getting stronger every day.
This looks so good. The almond milk would make it extra special. I hope the recovery is coming along well. xo
Thanks Darlene for your good wishes. Yes, getting better and trying to be patient with the pace of recovery.
❤
Spring at last, Spring at last! 😁
This sounds so fresh. I’ll bet the almond milk keeps the soup feeling lighter than any kind of cream or half and half would. Good call!
This spring has been a long time coming, hasn’t it? Yes, the almond milk did keep it lighter and didn’t overpower the other flavors.
hope you’re feeling better soon/now. Love this soup. almond milk is so good in things like this.
Thanks for your good wishes. Yes, I am getting stronger with every passing day.
Beautiful. In the old days I used to make a stock in advance with the harder stems. Not sure if that stock enhanced the flavor or not, but it was fun I guess! Beautiful soup.
It’s funny, I never did that but I’ll bet it does enhance the flavor. It is funny what us food bloggers consider fun! Sometimes my friends look at me like I am alien.
The soup sounds and looks so GOOD!
I wish you a speedy recovery, BERNADETTE.
Thank you Angie. The soup did turn out rather good and thank you for your good wishes.
Hope you have a full and uneventful recovery from your surgery. And thanks for this recipe — looks SO good. I’ve never used almond (or soy) milk — should really try it one of these days.
Neither have I but it worked out quite well. Give it a try. Thanks for your very nice note.
I never have before this either but it did turn out rather good. Thanks for your best wishes.
I hope you are feeling much better from your surgery during this recovery period. Also thanks for taking the time to share such a wonderful timely soup recipe for Spring. Oh, it’s so lovely to have farmer’s markets open to finally spend a Saturday morning gathering fresh vegetables. Asparagus is the absolute BEST.
Hello and thank you for your lovely note. Do you have a blog? I couldn’t find you online.
Necessity is indeed the mother of invention! What a lovely and delicious soup 😋 I hope you’re feeling ok and the recovery will be swift!
This sounds divine Bernadette, I always have almond milk, I need to use it for cooking more often! I hope you have a speedy recovery…
Jenna
The soup looks delicious! 🙂
Yum! I definitely want to make this. Thank you for sharing!
You are such an inventive person Bernadette. This sounds and looks delicious. I was wondering how you were doing, I hope you are feeling better. ❤️
Thanks for the compliment. And I send it right back to you. It amazes me how you can come up with so many different recipes to post every week! I am getting stronger every day, thanks for asking. Have a wonderful weekend.