They say the years go by quicker as you get older, and if this year is any indication, that is most certainly true.

It’s June! JUNE guys!! How the heck did that happen?? I hope you know, because I certainly do not. We are officially half way through 2016. Half way to being able to say ‘Tis the Season’ again. How scary/exciting is that??!?

At least right now we can say ‘Tis the Season’ to my other favorite time of year – outdoor farmers markets and fresh produce. The spring asparagus, ramps, and the first ripe strawberries of the season. The season of patio cocktails and backyard BBQs.

Forget Christmas, all that sounds pretty good actually!!

Way back when 2016 started I made a few resolutions, including sharing the not so lovely bits with all of you. Not to worry the Lovely Husband is still lovely (he’d probably say VERY lovely), what I’m taking about is when a recipe, or photographs, are not so lovely.

Luckily in this case of this asparagus soup it was the later of the two. This soup is delicious! Seriously delicious. My favourite soup perhaps. The flavours are fantastic and sing of spring. In off season this soup is still good, but fresh in season asparagus make the difference and makes me want to eat it every week.

When I made the soup to blog the recipe, do you think I could take a decent photograph of it?! Not a chance. I attempted three times to photograph this asparagus soup, in various lights and I could barely get the focus right. It was so incredibly frustrating. The fact that I love the soup recipe so much made it worse.

Picture a frustrated food blogger sitting on the floor, eating soup starring at her camera with loathing and wondering if perhaps it was broken. That was me, for days.

After two days of this scene I had given up. I would scrap the 100 + photos and reattempt this soup another time. As I was about to hit delete on the photo folder my own words came back to me… In 2016 “I plan to focus more on just cooking, and getting it out to share with all of you. Cooking things that I like and that are relevant to me and my life“. Slowly I backed off the delete button, and compiled what you see here today.

Really the photos are not that terrible, just not representing how awesome I think this asparagus soup is.

But I am glad I took my own advice, geez I am a wise woman (hehe). Right now I’m not going to fret too much about the photos, I am just going to get back to the kitchen and prepare dinner.

I hope you try this recipe for a delicious, silky smooth asparagus soup and love it as much as we do!!


Creamy, delicious asparagus soup that makes for a lovely light Spring dinner.

Servings 4


  • 1 bunch of asparagus

  • 6 cups of stock*
  • ½ medium onion, diced
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1 tbsp butter
  • salt & pepper
  • ½ lemon, juiced
  • ½ cup parmesan, grated
  • ¼ cup heavy cream


  • Chop the asparagus into chucks, and set the tops aside.
  • Place a stock pot over low medium heat, add the butter, onion, garlic and shallot. Stirring often, cooking until the onion is soft and the garlic is fragrant about 10 minutes.

  • Add in the stock and the asparagus, bring to a boil and then simmer covered for 30 minutes until the asparagus is soft.
  • Remove from heat and puree using a hand blender until smooth.
  • Optional: Press the soup through a fine mesh strainer, this additional step will give a smoother, thinner soup.
  • Return the soup pot to low heat, add in fresh lemon juice, cheese, and cream. Stir through and season with salt and pepper.

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