I don’t know why, but the only common soup that features asparagus – another outstanding spring veggie worthy of soup celebration – is puréed! (If you don’t believe me, Google “asparagus soup” and see what comes up.) Puréed soups are the least interesting kind, in my humble opinion, and should be relegated to appetizers served at boring dinner parties or baby food. What about asparagus begs to be pulverized? So I set out to make another classic soup with asparagus and a handful of other beautiful veggies from the market now and, soon after, I found myself sitting in front of a bowl of this. Brimming with the delicate flavors and textures of spring and studded with sorghum, one of my favorite sweet grains, this soup already feels like a classic to me. (If sorghum is new to you, here’s a good primer.) It made me happy to eat it, something like how my skin feels in the first rays of sun of the season: grateful and alive. And excited that I found a new place for asparagus to sing! I hope you love its song like I do.
- Topped with a dollop of sour cream
- Alongside a piece of bread with goat cheese spread on it, or topped with one of these warm goat cheese things from Ina Garten if you’re feeling fancy
- Topped with toasted sliced almonds for added crunch (and protein!)
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.