A wedge of this soft-ripened goat’s milk cheese adds an irresistible creaminess and tang to each bite of the classic spring-forward soup.
Creamy Asparagus Soup with Cypress Grove’s Humboldt Fog
- 2 pounds asparagus about 2 bunches, woody ends broken off
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 1 medium potato sliced
- 5 cups vegetable stock divided
- ¼ cup chopped fresh parsley
- ¼ cup heavy or light cream optional
- 1 tablespoon dry vermouth
- 1 tablespoon lemon juice plus more to taste
- 4 ounces Humboldt Fog cut into wedges, to garnish
- Cut ½ cup asparagus tips, 1 ½-inch from the top, for garnish. Set aside. Cut remaining asparagus into 1-inch pieces.
- Heat oil and butter in a large pot over medium heat and add the onions, ½ teaspoon salt, and a pinch of black pepper. Sauté for about 5 minutes, until onions are translucent and soft. Stir in minced garlic and thyme and cook for another minute.
- Add potatoes and 1 cup stock, cover, and simmer for about 10 minutes, or until potatoes are fork-tender.
- Add asparagus, 4 cups stock, and ½ teaspoon salt and bring to a boil. Allow to simmer uncovered on low heat for about 15 to 20 minutes, or until asparagus is tender.
- While soup is simmering, prepare the asparagus tips. Bring water to a boil in a small saucepan. Lightly salt and drop in asparagus. Blanch for about 1 ½ minutes, or until bright green and just tender. Remove with slotted spoon. Set aside.
- After asparagus has cooked, add parsley and puree with immersion blender or standup blender. Stir in cream, if using, vermouth, and lemon juice. Taste and adjust seasoning as needed.
- Serve soup hot or at room temperature. Top each bowl with a wedge of Humboldt Fog and an asparagus tip to garnish.
Special thanks to Cypress Grove for sponsoring this recipe.