Cream of Asparagus Soup

Servings: 6



  • 1 lb Asparagus
  • 4 cups Water
  • 1 tsp Kosher Salt
  • 2 TBSP Olive Oil (Divided)
  • *1 Bunch Green Onions, small-diced with green
  • tops separated from white parts
  • 1 Large Russet Potato, peeled and medium-diced
  • 5 oz Baby Spinach
  • 2 TBSP Herban Legend Seasoning Blend (Divided)
  • 1⁄2 Cup Half-and-Half
  • 1 TBSP Butter
Cream of Asparagus Soup

Notes* Notes: *Be sure to reserve 2 TBSP of green- onion tops for garnish. Optional Garnish: Add a small dollop of Creme Fraiche or Sour Cream right before serving.


Step 1: 

For the asparagus, trim the tops and bottoms and reserve. Medium-dice the remaining stalk.

Step 2: 

In a sauce pot, add the asparagus bottoms, 1 tsp Kosher salt and 4 cups of water and bring to a boil. Allow to boil for 5-7 minutes until the water is light green.

Step 3: 

Meanwhile in a soup pot, sauté green onions in 1 TBSP olive oil along with potatoes and spinach for about 5 minutes.

Step 4: 

Drain the asparagus water into the soup pot. Add 1⁄2 TBSP Herban Legend Seasoning.

Step 5: 

Bring to a quick boil, cover and simmer for about 15 minutes or until potatoes are tender.

Step 6: 

Meanwhile, lightly pan-fry the asparagus tops in 1 TBSP Olive Oil. Set aside.

Step 7: 

Carefully run simmered vegetables into a blender. It is preferable to work in two batches and start blender on low before moving to high speed. Ensure that the soup is smooth.

Step 8: 

Wipe down soup pot before pouring the pureéd soup back into it. Over low heat, add Half-and-Half and 1 1⁄2 TBSP Herban Legend Seasoning Blend.

Step 9: 

Finish off with 1 TBSP of butter and stir until it is melted. To serve, top cream of asparagus with a small dollop of sour cream or creme fraiche, a few asparagus tops and a sprinkle of green onions.

Serve with grilled cheese sandwich or crusty bread.