Makes: 5 1/2 cups
Active Time: 15 minutes
Total Time: 20 minutes



  1. Add onion and olive oil to stockpot on MED-LOW. Cook on LOW, stirring often, about 10 min, until onions are soft and translucent, but not browned.
  2. Add stock and asparagus; season with salt and pepper.
  3. Bring to boil on HIGH. Reduce heat and simmer 5 min, until asparagus is knife-tender.
  4. Remove pot from heat. Carefully puree soup with handheld blender until smooth. Season with herb seasoning salt; ladle into warm bowls.

Chef Tip(s):

  • Garnish with Creme Fraiche or Italian Classics Parmigiano Reggiano (Cheese Shop).
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