Cream of Asparagus Soup


This recipe pairs fresh asparagus with pickled, delivering a savory, bright soup that's perfect for a springtime luncheon. Photo and recipe credit go to Regan Baroni, a uniquely talented Chicago food photographer. Thank you, Regan!


 1 tablespoon olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 1/2 pounds fresh green asparagus, trimmed, cut into 1-inch pieces
2 to 4 sprigs of Pickled Green Asparagus, cut into 1-inch pieces
4 to 5 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
2 to 3 tablespoons coconut milk
salt and pepper to taste
pre-cooked smoked kielbasa sliced, optional

 for garnish:
fresh pecorino
fresh parsley


 Add olive oil to dutch oven or large soup pot, heat over medium. 

Add onion and sauté for a few minutes until soft and translucent. Season with a little salt and pepper.

Add minced garlic and sauté for another 1 to 2 minutes, being careful not to burn the garlic.

Add asparagus to pot and allow asparagus and onion to cook together about 5 minutes. 

Season with a little more salt and pepper. Add the chicken stock, cumin and coriander. Simmer, covered, until asparagus is very tender, about 15 to 20 minutes.

Using an immersion blender, purée soup until silky smooth. 

Stir in the coconut milk.

Add the pre-cooked smoked sausage slices (optional) and let soup simmer for about 5 to 10 minutes longer.

Taste for seasoning and adjust if necessary.

Garnish with fresh pecorino and fresh parsley, if desired.