Next year, my asparagus soup will be purple! Guess what type of onion I’ll use.
We wait for those tempting little spears all year. Fresh from the garden, tender, full of flavor and nutrition, asparagus tells us that the seasons really have turned and it’s time to dig out the sandals and sunblock. They were late in arriving this year, so we are enjoying them with great glee, and in every way possible – steamed, grilled, roasted, and raw. Of course there will be a soup, but a chilled one this time.
I planted a new asparagus bed last season, a pretty purple variety, and all spears are in attendance after our long winter. You’re not supposed to pick the first year, and although I cheated and harvested a few of the fattest sprouts, I’ll wait until next year for the reward of a meal from my own yard. Patience is easier when one gets older, we know how quickly two years speeds by. So this year, I’ll content myself with asparagus from our local farms, and finally we have it in abundance.
Zero to 80 in no time at all
Just a few days ago, it was 55 F., but yesterday the thermometer jumped to 81! Our bodies have trouble getting used to this, and in the back of my mind, I’m already thinking chilled dishes. The rains of the last week encouraged most of the trees to start leafing out, lilacs are blooming, and the grass is a brilliant green. What a difference a week makes in New England! Fruit trees are blossoming and the bees are lively and happy. A fabulous full moon rise a few days ago with peepers greeting us in the background at dusk, made for lovely moments outside. I could get used to this! May is such a wonderful month, even when it rains. We know there will be green.
Ah, time to chill out
What could be better to celebrate the season than a chilled soup? Asparagus of course, with a bit of lemon to brighten it up, and some watercress to give it even more punch. Even with the watercress, this recipe is definitely a ‘make under’, a creamy soup with no cream, but deeply satisfying. Everyone in the family can eat it! Low fat, low carb, no nuts, heart healthy, vegan. It’s all good. Good for the cook too, as this recipe is just four ingredients, little work, little time, almost no waste, and very high on flavor. You can serve it hot or cold, and adjust the consistency to what you like best.
We loved it with two lemons, but you can adjust to your own taste. Don’t care for watercress? Substitute arugula, or just leave it out, but I wouldn’t. Leeks can stand in for onions (they will roast quicker though) and you can even use fiddleheads instead of the asparagus. After a day’s work in the garden, this is a quick and delicious bowl of spring however you imagine it in your own kitchen.
Chill those bowls!
Don’t forget to toss some bowls in the refrigerator or freezer. They will keep the soup cold, and look like a frosty invitation in the process.
Chilled Asparagus Soup with Lemon
- 1 large bunch asparagus, about a pound and a half
- 2 Vidalia onions or other sweet onion, thickly sliced
- 1 bunch of watercress or arugula
- Zest and juice of one or two lemons
Preheat the oven to 450 degrees F. (230 C.) Trim only the white woody end of the asparagus and toss those trimmings in a pot along with the peelings of the onions. Add a few cups a water, a pinch of salt, a bay leaf, and bring to a simmer. Let this simmer while you prepare everything else. This makes use of the waste and only takes a moment to make, but you can also just use water here. But with just a moment’s work you save a lot of flavor that would be tossed in the compost.
Lightly grease a baking sheet and add the onions on one end. Season, and set your timer for 12 minutes. Turn the onions over and add the asparagus. Season. Set the timer for another eight minutes and check. If your asparagus is small, check at six minutes, if really large, they might need another minute.
You can easily do this on the grill. If you’re having a cookout, use up the last of those charcoals by adding these veggies on for soup the next day. Ah, the wonderful addition of the smoke!
When ready, trim off the very tips of the asparagus and set aside for garnish. Toss everything else in the food processor, blender, or food mill and purée. Add the watercress, process. Strain the stock you’ve just made and add to the consistency you want. Stir in the zest and juice, correct seasoning, and you’re ready to chill, or serve up warm.
Garnish with the asparagus tips and some pretty edible spring flowers, or croutons. It’s spring, we need a bit of flourish!
Cherry Blossoms at Full Moon
“Astral Snow” slipped
like tears of the graces
through moonlit branches.
One by one,
tender stars
sailed each single
fragrant journey,
lit the ground
around me.
Carpet of silence.
An owl spoke,
and we both slipped
into the soft night.
DLGR 2003
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I love asparagus and the soup must be full of flavour from the way you’ve made it. It’s a very pretty presentation too!
Thank you! Got to add the flowers!
Thank you, Dorothy, for the excellent and healthy soup.
Joanna
Thanks Joanna! I thought you would enjoy this one!
A chilled soup will be welcome as the season begins to warm up.
It just happened all of a sudden here, but I think it is going to cool off again.
What do you use to season the veggies before roasting them?
Just a bit of salt and freshly ground pepper. Simple is best in this delightful dish! Our asparagus season is winding down now, but I’ll enjoy it as long as possible!
Nice. I have always made a broth with the “bad” stems! It makes the soup way better.
I knew you would! Flavor all the way for us!
Asparagus is very under-utilized and this looks like a great way to address that! Love the color options too
Thanks John! I love this time of year!
One can never have too much asparagus
I absolutely agree!
A lovely poem, Dorothy and a great asparagus recipe
Thank you Robbie!
What about using sorrel instead of watercress? Or maybe a combination of sorrel and arugula? I am growing both, but I don’t have access to watercress.
Loving the gorgeous look of this asparagus soup, D, and well as your very lovely poem. Thanks for sharing!
Such a lovely spring soup! I like that you’ve added so much flavor by both making a broth from the trimmings, and by roasting both asparagus and onions. As for adding lemons – the more the better! 🙂
That looks delicious!
Thank you Marilyn! It was tasty indeed!
Purple soup thats worth the wait in the meantime this bowl looks very pretty and I’m sure delicious, Dorothy I hope you have a fabulous weekend 🙂 x
Thank you Carol! We’ve had three sunny days in a row, with rain rolling in tonight. Hope it doesn’t wash out the first farmers market of the year.
🩷
Fingers crossed for you that it holds of for your farmers market we have our rainy atm albeit still warm and most of the heavy rain and storms have been overnight so far today its sunny and no heavy warnings x
Mmm, a lovely recipe that celebrates the season so well. I’m looking forward to seeing your purple soup next year! My biggest regret in leaving France was the asparagus bed I had established there, thirty plants of utter deliciousness. Bought English asparagus is flavoursome but always wildly expensive and never the same as straight from the garden. I’m playing the waiting game, too, my new ‘bed’ is currently a tray of tiny seedlings in the greenhouse! Delightful poem, thank you for sharing ~ you are a lady of many talents! 💕
Thank you Lis, for every kind word. I’m watching those purple stalks start to bolt and frill out! Not a big patch, but it will be good for us next year!
Lovely bowl of deliciousness! And with a floral accent. Yum!!
Mary:))
Got to decorate this time of year!
My Mom used to make Asparagus soup. It was quite tasty.
Your description of May is spot on for here as well in Pennsylvania.
Your presentation is darling.
Happy May, my friend!
Happy May to you too my friend! We have luscious green!
Asparagus is delightful and watercress is like the holy grail. 🍃🌱🌿
I toss that watercress in so many things!
It is wonderful! 🌿
Not just a garnish on a buffet!
I always thought kale was the star attraction. 😜
No, people started eating kale and stuffing it in smoothies to hide the taste. Watercress is yet to have its moment!
Watercress is King! 👑
👑🥬
Love that you used the zesty flavor of watercress with the asparagus.
Thanks Bernadette! It really lifts the flavor, that with the lovely lemon.
This must be delicious. I love It 😋😋😋
Thank you so much Amleta! It is the taste of spring.
I love asparagus. I will definitely give this soup a try!
Wonderful! I think you’ll like it!
A perfect seasonal transitioning-nature blended with love into flavorful bowls of splendor!🍲 😋
Oh, how beautifully said! All components well accounted for, especially the love!
Pretty soup, nice touch with the flowers.
Thanks Ally! Everything looks better adorned with blossoms!
That sounds absolutely refreshing! I’ll have to try it. 🙂
I hope you enjoy it as much as we do!
I bought asparagus from the market this weekend, so maybe I’ll make your soup with it. Your poem is lovely, Dorothy.
Thank you so much Mary! We are definitely feasting on asparagus right now!
Perfect looking asparagus Dorothy. Asparagus soup is just delicious! I can’t keep up with my asparagus. I even gave some away. Due to all the rain the garden is too wet to pick more, maybe tomorrow.
An embarrassment of riches!
Delightful post
Thanks
Thank you! We are really enjoying the asparagus this year.