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Asparagus Soup with Meyer lemon-herb gremolata, creme fraiche, and toasted pine nuts

Course: Soup
Keyword: soup, spring



  • ¼ cup high heat cooking oil avocado, coconut, butter or ghee
  • 1 large yellow onion diced
  • 2 cloves of garlic minced
  • 4 cups broth veggie, or chicken bone broth
  • 1 tablespoon fresh thyme
  • 3 cups baby spinach
  • 2-3 bunches of asparagus
  • Season with salt and cracked pepper to taste
  • ½ cup creme fraiche thinned with a little water or lemon juice, for garnish. Or for dairy-free alternative read post.


  • 1-2 tablespoons extra virgin olive oil for garnish
  • ½ cup toasted pine nuts for garnish
  • 1 cup Italian parsley
  • 1 garlic clove
  • 1 zest of a lemon
  • kosher salt

Optional garnish

  • ½ cup toasted pine nuts any extra save for garnish
  • 1 package of prosciutto about 6 slices



  • Trim asparagus ends slice and set aside. Reserve the tops only for garnish.
  • To cook the tops of asparagus place in a bowl with a little water, microwave, or drop in boiling water for less than a minute and immediately place in an ice-water bath. Shocking the asparagus will keep its bright green color, you just need them tender.
  • In a large dutch oven on medium heat add oil, onion, garlic, and cook until translucent. About 5-8 minutes.
  • Meanwhile, make the gremolata place all ingredients in a food processor or chop everything on a cutting board. Reserve for garnish.
  • Add stock to the dutch oven, fresh thyme, and bring at a simmer.
  • Add the asparagus (not the tops), cook, until tender, add spinach, and turn off the heat.
  • Place soup in a blender and puree. Be extra careful when blending hot liquids, it can explode. Set a dishtowel on top of the blender and start slowly. Use caution.
  • Pour pureed soup back in the pot, heat until warm, and serve.

Optional garnish

  • Preheat oven to 425 degrees F.
  • On a parchment-lined baking sheet lay the prosciutto and roast for 5-10 minutes. Keeping a close eye on them, they can burn easily, you want them nice and crispy.
  • To serve ladle hot soup in bowls, drizzle with creme fraiche, olive oil, pine nuts, and a sprinkle of gremolata.