Four seasons: Summer, fall, winter and asparagus

Published 11:10 am Tuesday, May 19, 2015

Savor by Jennifer Levisen

One thing makes this girl very happy every spring — asparagus! Whether you grow it yourself, find it in super-secret spots or get it from the farmers market or grocery store, this skinny green vegetable is delicious on it’s own or in a variety of dishes. While I tend to grill it with a little garlic olive oil, I thought I’d peruse my cookbooks to see what other delicious dishes I could make.

Simply Delicious Asparagus Soup

Simply Delicious Asparagus Soup

In my mind, our cooler-than-I’d-like spring weather just begs for a pot of homemade soup to be simmering on the stove. I found this super-simple soup to be a great way to showcase the flavor of asparagus. Pair with crusty bread and enjoy!

Email newsletter signup


Simply Delicious Asparagus Soup


8 tablespoons (1 stick) butter

3 cups chopped onions

8 cups chicken stock

2 pounds asparagus

1/2 cup cream

salt and pepper to taste

dried dill to taste


Jennifer Levisen

Jennifer Levisen


Heat butter in soup pot. Add onions and dill and cook until tender. Add stock; bring to boil. Cut tips off asparagus; reserve. Chop stems and add to pot. Simmer gently until asparagus is very tender, 15-20 minutes. Puree in food processor and return puree to pot. Add tips; cook gently 5-10 minutes. Stir in cream, salt and pepper. Makes 8-10 servings.

Recipe adapted from Matthew and Susan Smith, Blue Valley Gardens, featured in “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Third Edition” by Madison Area Community Supported Agriculture Coalition.


Jennifer Levisen lives and works in Albert Lea. She enjoys finding new recipes to share with her family and friends.