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

Sarah Grueneberg
Chicago, IL

Chef demonstration
Soups & Sides

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

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