Asparagus Cilantro Thyme Soup

By edamame2003
May 12, 2011
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Author Notes:

For some reason, when I thought of entering a soup for this spring vegetable contest, I almost felt as though it was too easy. Just throw spring veggies in a pot, simmer and blend, right? simple. not so much, i found, after 2 so-so attempts with various spring veggies. Then I saw mrs wheelbarrow's post for pickling asparagus and decided that I must have pickled asparagus. and at the same time, learned what to do with the hardened stems I am always throwing away. Make a soup. this is pretty much a combination of what I picked up at the farmer's market this week and whatever didn't work on my other tries. third time's a charm, right?


Serves: 4

  • 2 cups chopped asparagus
  • 1 cup chopped leeks
  • 1 cup chopped celery
  • 3 cups chicken or vegetable stock
  • 3 garlic cloves, chopped
  • 1 tablespoon tamari or soy
  • 1 teaspoon lemon thyme (off stems)
  • 1/2 teaspoon cumin
  • 1/4 cup cilantro
  • 1 tablespoon butter or oil
  • 1 tablespoon olive oil
  • dollop of greek yogurt or creme fraiche
  • lime wedge
  1. melt butter w/oil in a pot and add garlic, leeks, celery and asparagus
  2. let vegetables wilt over medium heat for about 15 minutes
  3. Add stock to vegetables and bring to a boil. Simmer to soften for about 20 minutes.
  4. Add thyme, cumin and tamari and simmer for another 5 minutes.
  5. Blend with an immersion blender or pour in a blender. Right before blending, add the cilantro.
  6. Top with a dollop of creme fraiche or greek yogurt and a squeeze of lime.

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