Asparagus and Spring Onion Soup – spring at last

Rate this post
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. VinceHomeMade – Australia – With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"
    VinceHomeMade says:

    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

  2. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    This looks so good. The almond milk would make it extra special. I hope the recovery is coming along well. xo

      • Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
        Darlene says:

  3. 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!

  4. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    Chef Mimi says:

    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.

  5. The soup sounds and looks so GOOD!
    I wish you a speedy recovery, BERNADETTE.

  6. 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.

  7. Linger – Through my blog I am seeking to satisfy not just a physical hunger, but the internal hunger that exists in us all to live life fully, beyond superficiality. It’s born from the conviction that food isn’t just about eating, but about inspiring and cultivating relationships. I want to encourage myself and others to slow down and engage into each other’s lives, while we gather around the one thing we all love – good food.
    Linger, Kristy Murray says:

    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.

  8. 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!

  9. 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:

    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…

  10. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit Penso Tasty Eats says:

    The soup looks delicious! 🙂

  11. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Yum! I definitely want to make this. Thank you for sharing!

  12. 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.

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