I’m quickly falling in love with springtime cooking.
Happy Tuesday, peeps! We’re approaching Easter and that means holiday menu planning. I’m all about no-fuss and keeping my panties untwisted when I’m curating my grocery list, so I try to translate that mindset into the recipes I develop for you as well.
Little can be simpler than this Asparagus Bisque.
This breezy and comforting soup is loaded with fresh asparagus – yes, your pee will stank, and yes, it’s worth it – and a can of white beans to add protein and heft. Sneaky beans really make this soup shine. Finish with cream and a good helping of parmesan cheese for a flavorful, creamy, delightful side for all manner of decadent mains.
Even though our temperatures are quickly warming into seasonal 80s, soup cravings are still abound, and I’m more than happy to dish up a bowl of light greens to jazz up my dinner table. ESPECIALLY when something so pretty takes under 30 minutes!
No Risk Bisque
The only risk is not having leftovers because it’s just so tasty you’ll want to slurp it all down. Can’t blame you there.
Grab your Dutch oven or large soup pot, as per usual. Saute some shallots and celery in butter until softened, then stir in garlic and Italian seasoning (fucking loving Italian seasoning lately) until nice and smelly.
Pour in vegetable broth and dump in the asparagus and a can of white beans. Cannellini is my go-to, but Great Northern or similar work well too. Be sure you’ve trimmed the woody ends off the asparagus spears, and chop them to about 2 inch pieces.
Simmer the soup for 10-12 minutes until the asparagus is very tender. Then, take an immersion blender because I’ve been harassing you since 2022 to buy one for your house you dolt and puree the soup until completely smooth and creamy. If desired, use a strainer to fish out the fibrous bits for an even creamier finish. I never skip that step.
If you never listened to me and don’t have an immersion blender, you can transfer the soup fucking carefully into a regular blender and pulse until smooth. Pour back into the pot and continue forth.
Finish the soup with a couple ladles of heavy cream and a big hit of parmesan. Taste for salt and pepper and add as needed. I usually stir in an extra teaspoon of kosher salt, but I also really like salt so you may not need as much.
Dish out your soup, drizzle a little heavy cream on each bowl, and serve with crusty bread. This plus Pool Party Pasta Salad make for a pretty damn solid complete meal. Not to mention they comprise two dishes in my upcoming Easter Menu. Stay tuned!
This soup refrigerates nicely for up to a week, and freezes up to a month. Let the soup cool completely before transferring to quart freezer bags or a freezer-safe tupperware container. Reheat the soup in a saucepot, stirring occasionally, until nice and warm.
Easy like a Tuesday evening. Enjoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Soup, man?
Homestyle Pesto Chickpea Noodle Soup
Creamy Lemon Pesto Chickpea Orzo Soup
asparagus bisque
Ingredients
- 2 tbsp butter
- 2 small shallots, minced
- 1/2 cup celery, chopped (about 2-3 ribs)
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 3-4 cups vegetable broth
- 2 lb asparagus, trimmed and chopped
- 1 can white beans, drained
- 3/4 cup heavy whipping cream
- 1/2 cup fresh parmesan cheese, grated
- crusty bread, for serving
Instructions
- Melt the butter in a large soup pot or Dutch oven. Stir in the shallots and celery until the celery softens, about 5-8 minutes. Stir in the garlic and Italian seasoning until fragrant, another minute or two.
- Pour in 3 cups of broth, the asparagus, and the white beans. Bring to a gentle simmer and cook 10-12 minutes until the asparagus is soft. Use an immersion blender to puree the soup until very smooth. Or, alternatively, be a savage and transfer soup in batches to a high speed blender. Be careful people, don't burn your ass. Or your hands.
- Stir in the heavy cream and parmesan cheese. Taste and adjust salt and pepper as needed.
- Divide the soup into bowls and serve with lots of crusty bread!
