Asparagus soup



  • 5 bundles of asparagus, with the white roots removed
  • 1 shallot, chopped
  • 1 tablespoon olive oil
  • 1 vegetable stock container (8 oz)
  • Water
  • Salt
  • 1 container or mascarpone
  • 1 bunch of chives, diced


  • Roast 5 bundles of asparagus (20-25 mins at 425). Season with olive oil and salt.
  • After the asparagus are roasted, sweat 1 shallot in olive oil in a soup pot over medium-low heat until shallot is translucent and soft. Season with salt.
  • When shallots are clear, add 4/5 of asparagus to the soup pot. Add 1 Veg stock container (8 oz) and enough water to cover the vegetables.
  • Raise heat and bring to a boil.
  • Once boil is reached, bring to a simmer. Simmer for 20 mins. Remove from heat.
  • Use immersion blender to make soup. Consistency should be smooth--no chunks of asparagus at all! 
  • Cut the remaining bundle of asparagus into 1.5 in pieces. 
  • Garnish the soup with a quenelle of mascarpone, diced chives, and asparagus pieces. 

45 minutes total time, 30 minutes active time. Serves 12. 

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