The move to our new server is complete — yay! Thanks to my wonderful hosting company and their super friendly tech support people, the transition was quick, smooth, and everything seems to be in order. I can’t tell you how happy I am about the move and the whole process. They took care of everything, all I had to do was wait to receive notice of the migration being completed.
Being on this new server means that Spicie Foodie can now better handle the huge increase of traffic and growth we’ve been experiencing these past several months. And I have to thank you my lovely visitors and readers for all this growth. To say I’m thrilled about it all is an understatement.
Let’s talk about asparagus now, shall we? I know it isn’t quite asparagus season, and I heard that the cold weather might delay or damage the crop this year. I hope that isn’t the case because I so look forward to asparagus season every year…fingers crossed.
From the shelves of my greengrocer’s these thin white and purplish stalks beckoned me. Normally I wait until the season is in full swing before buying my first bunch but I simply couldn’t resist them. They weren’t perfect but they were very crisp and the bottom was clear and fresh, so home they came with me.
It’s still so cold here and the only thing that keeps coming to my mind is soup. Not fighting the urge I decided to turn these asparagus into a simple, warming, and satisfying pot of soup. My uncomplicated recipe isn’t really much of a recipe. The whole process was by feel and the result was very satisfying. Below is my “recipe” but there are also thousands of them to be found with a quick Google search.
- 500 gms white asparagus
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 3 cups low-sodium & no MSG vegetable broth
- 2 heaping tbsps of full fat cream cheese
- salt and black pepper to taste
- Thoroughly rinse the asparagus. Cut off the fibrous ends -- how much is up to you but be advised that the more of it you leave the higher chances of chewing on woody fibers. You can also use a vegetable peeler to peel off the thin outer layer to prevent fibrous soup. Slice the asparagus into small even-sized pieces. Place all ingredients except the cream cheese in a pot, simmer until the asparagus is fork tender or cook all the way through. Allow to cool slightly then add the cream cheese and use a stick blender to puree into a thick soup. If it is too thick for your taste add more vegetable broth. Serve as desired.
See how simple my soup was to make? I didn’t want to drown the taste of asparagus in cream, or thicken it with flour — I wanted to fully enjoy the flavors of the asparagus. The cream cheese helped to thicken it and added a slight creamy taste, it was perfect.
How do you like your asparagus soup? And which color do you prefer? I like them all!
Have a great weekend everyone! Please don’t forget to participate in this month’s YBR roundup — it is this Sunday. And if you need some Easter baking ideas check out the recipes below.
(Top L to R) Cinnamon Pull-Apart Rolls by Julie, Easter Peeps Centerpiece by Vicki, Chocolate Shortbread Easter Treat by Tania, Mazanec or Czech Easter Bread by me
A delightful soup! White asparagus have such a wonderful flavor.
Happy Easter!
Thank you Rosa! Same to you.
I’ve never seen such beautiful white fresh asparagus before! This must be delicious with the cream cheese.
Thank you Susan — they were quite tasty!:)
Ooh, I haven’t made asparagus soup with white asparagus. Looks tasty!
You should give it a try, it’s just as delish ad green ones. Thanks!
I’ve never heard or came across white asparagus before. It’s pretty and that soup looks like my kind of comfort food :)
Wow, really? That’s too bad. Thank you, yes the soup is total comfort food. Have a great weekend Kiran:)
White asparagus has always intrigued me and I passed some up today. Now that I’ve seen this beautiful soup I won’t be passing it up again.
I hope you give it a try next time Sandra. Thanks!
How beautiful are these asparagus Nancy, and how lovely have you made them look?. I could eat a whole pot of this soup. White asparagus has a fleeting season here and it’s hard to get them as fresh as yours. Have a lovely Easter, and thank you for your kind and generous heart x
It’s the same here Tania, the green ones are around much longer. Thank you and same to you:)xx
You took amazing pictures of asparaguses. It is so beautiful. I am having a faze on asparaguses. I’ll be happy to use your recipe.
Thank you Marta!
I’ve never seen white asparagus, how pretty! Your soup looks wonderful!
Really, perhaps they aren’t too common in the States? Thanks!
A delightful spring soup!
Thank you Angie!
Hi Nancy, Lovely looking soup and beautiful texture you have in it! Thanks for sharing this recipe. Happy Easter!
Thank you John and same to you!
Shame on me for never having seen the beauty of white asparagus before viewing your exquisite photos. The soup looks beautiful as well. Wishing you a happy Easter.
Thank you Victoria! You too have a great holiday.:)
Every year I see white asparagus at the market but it only last a couple of weeks. I have never ventured to buy any as of yet, but this might just be the year. I love this soup and it looks like it would make a great little springtime dish. Thanks! So glad the move to the new server went so smooth!!! What a relief for you I’m sure!
The season here is also very short, maybe that’s why many people haven’t tried them. Thank you MJ and have a great weekend:)
This soup looks so pleasing and comforting. Even though it is asparagus season and spring we are still experiencing cooler than normal temperatures. Soup is still a happy meal and this white asparagus fits the bill. :) Have a wonderful Easter and congratulations on a successful move to your new server. :)
Thank you Ramona, have a great holiday weekend!
Nany all of your images are a work of art! They are just so gorgeous! I love the image that you entitled “Asparagus” it looks like fingers!!
Beautiful!
Thank you so much Julie! Glad to see you liked my experimental shot:)
I love, love, love asparagus and very rarely make soup from it. This sounds divine! We are grilling some green asparagus tonight!
Me too Alyssa, I usually prefer to just eat it but it’s the cold that made me crave some soup. Yum — love it grilled! Enjoy:)
Looks amazing! I can never find white asparagus here apart from those in the jar, which I refuse to get :(
I’m not a big fan of jared ones either. Too bad you can’t find them:(
OH my worrrrrd! I am going to eat your photos!!! With a side of this amazing soup, of course! :-D
You’re so funny Kate:) Thanks!
I like them all colors but I have to admit the white make for a very elegant presentation.
That’s true Sylvie, the white ones look so elegant.
White asparagus is a special treat. In my Vienna days we had them often. Here in the States they tend to be overlooked, but are well worth looking out for. Your photos really bring out the beauty of these vegetables!
That’s too bad that it’s overlooked in the US. I’ve just gotten used to having it around as much as the green variety. Thank you Frank!:)
Soup was delicious! I always crave white asparagus soup in the spring reminds of living in Germany, thanks for the simple tasty recipe!
Hi Ali! Glad to hear you enjoyed it. Thanks for stopping by to let me know.:)
I saw white asparagus at the grocery store, googled them, and here I am. I tried this soup tonight but it was much too bland and too much liquid. I tried to fix it by adding some thyme, flour, and milk, the consistency was fixed but the taste is still too bland. I am having it now and it doesn’t taste like much :(
Hi Sara,
Sorry that you didn’t enjoy the soup. White asparagus is quite a bland vegetables, so that could be why you found the soup bland. Additionally I didn’t specify amounts for salt and pepper, but rather said “to taste”. A great tip I can give you is that taste as you go, or keep tasting and adding more of the ingredients you’d like until the soup is to your liking.
Can I ask if you used fresh asparagus or was it the canned stuff?
Since my recipe does not use cream or flour it does result in a less thick, but still creamy, constancy. My recipe could be very different to what you are used to and perhaps that’s why you were surprised by the consistency — but glad you were able to fix it. Can I also ask you if you added more salt and pepper to the soup after you made your adjustments? If not, all those extra ingredients unbalanced the soup.
Thank you!
Hi, thank you for the reply! I used fresh white asparagus. They caught my eye in the produce section of Whole Foods, googled them, and here I was. I followed it exactly as the recipe (with no flour, milk, thyme) initially, did tastings throughout and yes did add salt to taste. Finished, sat down to have it and the consistency and flavor weren’t right, consistency wasn’t creamy it was liquidy. That’s when I went back in and added two tbsp of flour and milk, the consistency was a creamy perfect. Also after added some thyme but it didn’t do much. The flavor was still bland, salt has been the savior but I think you’re right white asparagus is bland :) i had some left over today and tried adding some white truffle oil
Hi Sara!
Oooh, white truffle oil sounds fantastic. Yes, in my house we prefer the green asparagus over the white because it really does have much more flavour.
I am still surprised about the consistency because this is the recipe I use whenever I have white asparagus, but alas I’m glad you were able to tweak it here and there into something edible.:)