A simple, creamy asparagus soup to embrace the seasonal spring vegetable! Made with minimal ingredients and lots of vibrant lemon & dill flavor. This soup is healthy and satisfying, great for lunch or to start off a dinner party. And made even better with a side of prosciutto & goat cheese toast!
asparagus soup – the details
Spring produce is finally starting to pop up at the farmer’s market, and nothing is more satisfying than using that produce to create simple, beautiful dishes.
One of my favorite ways to highlight a seasonal vegetable is to turn it into a soup. And in this recipe, we’re doing just that with asparagus.
The key is to identify just a few other ingredients that allow the asparagus flavor to shine through. Anything too overpowering will mask the subtle, earthy, buttery taste of the vegetable.
Into this asparagus soup I’ve added onion for a classic base flavor, lots of garlic for a peppery punch, fresh dill for a bright grassy note, and both lemon zest & juice for that necessary pop of citrus.
There’s also a couple of handfuls of fresh spinach blended into the soup, which not only helps the soup keep a vibrant green color, but also adds in some extra nutrition.
A splash of cream at the end finishes the soup off with a silky-smooth creaminess. Once ladled into bowls, I love to add a drizzle of good olive oil and extra fresh herbs as well.
To serve alongside the asparagus soup, some good ol’ crusty bread would do. But if you’re making this on a weekend or for a gathering and want to add something special, the prosciutto & goat cheese toast is the way to go!
Toasted bread with a swoosh of creamy, tangy goat cheese, topped with a few slices of salty prosciutto, crisp radishes, and chives.Print
Asparagus Soup with Prosciutto & Goat Cheese Toast
simple, creamy asparagus soup with lots of fresh herbs, served with prosciutto & goat cheese toast on the side
- 2 tbsp olive oil
- 1 large red onion, diced
- kosher salt
- freshly cracked black pepper
- 6 garlic cloves, finely chopped
- 2 lbs green asparagus, ends trimmed + peeled + cut into quarters
- 1 qt chicken (or vegetable) stock
- 2 oz fresh spinach
- ¼ cup fresh dill leaves, plus more for serving
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp heavy cream, plus more for serving
- 2 tbsp chopped fresh chives
- flaky sea salt
Prosciutto & Goat Cheese Toast
- 4 thick slices of crusty bread (sourdough, italian, french, country, etc. all work)
- 4 oz goat cheese, softened
- 1 tbsp olive oil
- 1 tbsp honey
- 8 slices of prosciutto
- 2 small radishes, shaved thin on a mandolin
- 1 tbsp chopped fresh chives
- For the soup, heat a large, heavy-bottomed pot over medium heat. Add the olive oil. Once hot, add the red onion. Cook for about 8 minutes until softened and slightly caramelized, stirring often. Season well with salt and black pepper. Stir in the garlic. Cook for another minute.
- Stir in the asparagus and chicken stock. Season again. Bring the liquid to a boil, reduce the heat to medium-low, place a lid on the pot (leaving it slightly ajar so steam can escape), and simmer for 12 minutes, or until the asparagus is fully tender.
- Meanwhile, for the toast, toast the bread in a skillet with olive oil over medium heat until golden and crisp on both sides. Season with a pinch of salt. Combine the goat cheese, olive oil, honey, and a pinch of salt, and a few cracks of black pepper in a bowl. Mix well. Spread the goat cheese mixture onto each slice of toasted bread. Top with the prosciutto, radishes, a drizzle of olive oil, and a sprinkle of chives.
- Stir the spinach, dill, lemon zest, and lemon juice into the soup. Transfer the soup to a high-powered blender and blend for 90 seconds until creamy. Stir in the heavy cream. Season with more salt to taste.
- Serve the soup with a drizzle of cream, a drizzle of olive oil, a sprinkle of chives, fresh dill, freshly cracked black pepper, and flaky sea salt over top with the toast alongside.