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salty fig partner 24

Creamy asparagus soup with Spring garlic, spinach, and crescenza cheese

Sarah Grueneberg
Chicago, IL

Chef's Recipe
Soups & Sides
Spring

Ingredients:

2 tbsp. extra virgin olive oil

2 pounds green or purple asparagus, sliced thin

1 bunch Spring onions, sliced thin

1 bulb Spring garlic, sliced thin

1 lemon, zested

1 pinch red chili flakes

1 cup packed adult spinach

1 qt vegetable stock

1 cup half and half

4 oz crescenza or goat cheese

Kosher Salt, to taste

  1.  In a large stock pot, heat extra virgin olive oil over medium heat.
  2.  Add asparagus, spring onions, lemon zest, chili flakes and garlic; season with kosher salt.
  3.  Cook for 10 minutes, then add vegetable stock and cook for 5 more minutes
  4.  Then add the half and half and cheese, remove from heat. Stir continuously.
  5.  Blend the soup in a blender on high, adding handfuls of spinach to keep the green color.
  6.  Chill directly on ice to hold or enjoy immediately.
  7.  Serve with asparagus pieces, toasted pecans, and dried apricots

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May through October
South End of Lincoln Park at the intersection of Clark and Lincoln.
Wednesdays and Saturdays
7am–1pm

November through April
Peggy Notebaert Museum
2430 N. Clark St.
Saturdays, 8am–1pm

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2732 North Clark Street
Suite 301
Chicago, IL 60614
(773) 880-1266

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