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

servings: 4



Asparagus Soup

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.