Name: Recipe for Silken Spring Asparagus and Potato Soup
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 8 (1 cup) servings
Cuisine: Soups and Stews
Ingredients: 1 1/2 canola oil; 1/3 yellow onion, diced; 1 1/2 fresh garlic, chopped; 1 fresh ginger root, minced; 1 potato, diced large; 5 1/2 fresh asparagus, cut into 2 inches; 4 low sodium vegetable broth; 1/2 half-and-half; 1/4 kosher salt; 1/4 fresh Italian parsley, chopped; 2 1/2 Dijon mustard; 1 unsalted butter; 1/2 ground black pepper; 1/4 chives (optional)

Bowl of asparagus soup with floral decoration beside bowl

Soups and Stews Creamy and Flavorful

Nothing says spring like the first crop of new asparagus, a sprightly green seasonal crop that has been a favorite since ancient Egypt. There are even asparagus festivals to celebrate its arrival around the world. With antioxidants, vitamins and minerals galore, it is a great base for soup, and this silky smooth recipe adds just enough spices from fresh ginger and good Dijon mustard to bring out its unique flavor. When selecting asparagus, keep in mind that thinner stalks equal younger plants and less chance of encountering a woody stem that needs to be discarded.

Silken Spring Asparagus and Potato Soup

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (1 cup) servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Recipe Ingredients

1 1/2 teaspoons canola oil
1/3 cup yellow onion, diced
1 1/2 teaspoons fresh garlic, chopped
1 teaspoon fresh ginger root, minced
1 cup potato, diced large
5 1/2 cups fresh asparagus, cut into 2 inches
4 cups low sodium vegetable broth
1/2 cup half-and-half
1/4 teaspoon kosher salt
1/4 cup fresh Italian parsley, chopped
2 1/2 teaspoons Dijon mustard
1 teaspoon unsalted butter
1/2 teaspoon ground black pepper
1/4 chives (optional)

In a stock pot or large saucepan sauté the ginger, garlic, and onion with canola oil.
After onions become translucent add the asparagus, potatoes, and vegetable broth.
Bring to a simmer and cook until potatoes are soft, about 20 minutes.
Remove from the heat and purée soup adding the rest of the ingredients.
Garnish with chives.