I love a green soup this time of year. Creamy, cozy, comforting and cleanse-worthy all at the same time — can’t go wrong with that! When I returned from my weekly greenmarket trip with a bunch of the season’s first asparagus in my bag I knew an asparagus soup would be on the menu soon.
Doing a quick, high-heat roast on the asparagus brings out its natural sweetness and preserves its vibrant green hue. I like to reserve some of the tops to garnish each bowl.
Sweet peas (I used frozen, since they’re not quite in season yet in the northeast) add sweetness and a silky texture to the soup, so cream, butter, flour etc aren’t necessary.
With these mild, sweet green vegetables I like to pair an allium that’s gentler than the usual aged garlic — and spring garlic or green garlic is perfect. (If it’s not available, shallots, scallions or chives are good stand-ins).
Swirled with a spoonful of plain coconut yogurt and topped with the reserved asparagus tops, microgreens, and gomasio or flaky salt, this sprightly soup is a fantastic way to start a spring meal. I like it served warm, but you could also serve it chilled on a hot day. It also looks lovely in espresso cups or shooters if you’re fancy like that, and reheats well, too.