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Creamy Asparagus Soup with Cypress Grove’s Humboldt Fog

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.

Humboldt Fog Asparagus Soup

Creamy Asparagus Soup with Cypress Grove’s Humboldt Fog

Polina Chesnakova
The delicate green soup is a simple and delicious way to cook up one of spring’s starring vegetables. You may be tempted to nix the cream all together—the Humboldt Fog provides enough richness—but don’t skip on the vermouth, which really helps make this dish sing.
Servings 4


  • 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.

Polina Chesnakova

Polina Chesnkova is a Seattle-based food writer, cooking class instructor, and the author of Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes.

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