Asparagus and Spring Onion Soup – spring at last

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.
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.


  • 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


  • 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”

  1. 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!

  2. 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.

  3. 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.

  4. 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.

    • 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.

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.

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