Creamy Asparagus Soup with Morel Mushrooms and Ramps

Creamy Asparagus Soup with Morel Mushrooms and Ramps


One of the things that I like most about Spring are all of the fresh vegetables that start to come in and all of the tasty vegetable soups that can be made with them. It seems only fitting to welcome the Spring vegetable soup season in with an asparagus soup. I had recently come across a new idea for an asparagus soup on Cara's Cravings that included using cottage cheese rather than cream to make a creamy asparagus soup. I really like cottage cheese and I am always looking for new ways to use it so I was immediately sold on the idea of using it in a soup. Luckily there were still ramps (or wild leeks) at the farmers market and I also found some morel mushrooms and I was all ready for a creamy asparagus soup with ramps and morel mushrooms. There was just one last thing to add to complete the soup, miso. I am a big fan of miso and I like to add a bit to soups to add a new depth of flavour to them. The creamy asparagus soup with ramps and morel mushrooms turned out great! What an amazing flavour combination and a great way to welcome in Spring. I really liked the creamy texture that the cottage cheese gave the soup and despite the fact that I accidentally pureed all of the morel mushrooms they added a great flavour. This soup is definitaly a keeper and I will be making it again next Spring.

Creamy Asparagus Soup with Morel Mushrooms and Ramps

(makes 2 servings)
Printable Recipe

Ingredients:
1/2 tablespoon oil
2 ramps (cleaned and chopped)
1 pound asparagus (cleaned and trimmed and cut into 1 inch pieces)
1 handful morel mushrooms
2 cups vegetable broth or chicken broth or chicken stock
pepper to taste
1/2 cup cottage cheese
1/4 cup milk
1 tablespoon miso

Directions:
1. Heat the oil in a pan.
2. Add the ramps and saute until fragrant, about 1-2 minutes.
3. Add the asparagus, morel mushrooms, cover with the vegetable broth and season with pepper.
4. Bring to a boil, reduce the heat and simmer, covered, until the asparagus is tender, about 10 minutes.
5. Remove from heat and add the cottage cheese and milk.
6. Puree the the soup to the desired consistency.
7. Return the pan to the stove and bring to a boil.
8. Remove from heat and mix in the miso.

Serve with:
Cheesy Ramp "Garlic" Bread

Similar Recipes:
Cream of Asparagus Soup
Soupe a la Courgette (Zucchini Soup)
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Asparagus and Mushroom Quiche
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
Morel Mushroom and Asparagus Eggs Benedict

Looking for more soup recipes? Get the Closet Cooking Soup Cookbook Tasty Soups!

36 comments:

Bridgett said...

Wow, loads of flavor, I love it! I am really enjoying the asparagus lately.

Sam Sotiropoulos said...

A splendid soup, Kevin! And what a photo... I love it. My wife and I are HUGE asparagus fans, the addition of the ramps can only mean that this soup must be a taste sensation. :-) Thanks for sharing, I am calling my wife over to read it now.

Sara said...

This sounds like the perfect springtime soup! I love morels, they're one of my favorite ingredients to work with.

Rosa's Yummy Yums said...

What a delightful soup! A gorgeous combo!

Cheers,

Rosa

teresa said...

This is absolutely gorgeous!

Ninette said...

This looks great. I don't like cottage cheese, but I wonder if this is the way to sneak it in without having to confront its texture. I'm thinking to make soups this week, so thanks for the inspiration for asparagus soup!

Chef Fresco said...

Interesting ingredients - esp. the cottage cheese! Looks good!

pigpigscorner said...

SUch lovely flavours!!

Risa said...

This sounds wonderful. I have not had asparagus soup since last summer. Thanks for sharing!

Happy cook said...

I love asperagus soup, here now it is the season for the white ones.
This looks so so yumm.

Peter M said...

Kevin, nice to see a soup still getting snuck in - great ingredients but I'm saddened that you pureed the Morels.

You paid for them dearly...they should be prominent in the soup, no?

Shreya said...

amazing flavors! love the pic:-)

Debbie said...

All I can say is Wow! That looks great Kevin!

Mrs Erg├╝l said...

I really like this! I'll be waiting for asparagus to be in season on my end of the world before I make an asparagus soup!

Ben said...

I've never used cottage cheese in a soup, but it sounds like a very tasty idea. I'll try it for my next round of soups :)

Jeff said...

Cottage cheese and miso I would never have thought of it. Ok the miso yeah but I would have forgotten about it and realized it after the fact.

Sucks on the accidental puree but still at least you got that awesome morel flavor into the dish.

Marta said...

Oh wow Kevin, such amazing combo of flavours you've got going on here! I'm loving it! First of all, this soup rounds up all the "it" ingredients of this spring: asparagus, morels and ramps. Then, the miso must give it that perfect salty edge and the cottage cheese is the best way to make it creamy but keep it healthy! I love it!

oneshotbeyond said...

you use some of the greatest ingredients!

gengandchip said...

This soup looks great. I must try it next time I make soup.

Treehouse Chef said...

Another foodtastic recipe! I love the photo and I love soup so I will be making this for sure. Anything with mushrooms, leeks, and cream (cottage cheese) then count me in. Thanks for sharing!

Katie said...

Wow! This looks great, Kevin! Our friend just dropped off a bag of morels (*drooling*). This looks like a perfect way to use some of them!

sandwicharchitecture said...

This looks like an incredible way to put Spring into a bowl. If I find more ramps I shall try it! Morels are awfully expensive, but they're the best mushroom ever, in my opinion.

Nina Timm said...

Asparagus soup on its own is delicious, I can just imagine what the morels must have done to the taste!!!

duodishes said...

Cottage cheese and miso? Never would've thought of those in soup!

Lisa said...

I've been enjoying asparagus season too. I've yet to make a soup, but when I do, I'll be consulting your recipe.

homecooked said...

Lovely soup Kevin! I should start eating asparagus....your pics make them all the more tempting :)

Dawn said...

I still haven't made a thing with ramps. Obviously you've made great use for them. This soup clearly has loads of flavor.

Kevin said...

Peter M: I certainly missed the texture but the pureed morels added a ton of flavour!

Bunny said...

This looks wonderful Kevin, very creamy and delicious!

ttfn300 said...

i *almost* bought morels this past friday... but i couldn't deal with the price tag! this soup totally makes me want to go back and get some :)

Kerstin said...

What a gorgeous soup! I love how it's made with everything that's in season at the farmer's market right now!

Pam said...

Okay, that's it...I really need to try ramps. This soup looks and sounds perfect!

Cara said...

Hi Kevin, I'm glad the cottage cheese worked out for you! It's definitely my top choice for creamy soups - it makes such a rich and creamy soup, and of course it's so healthy too!

Meghan said...

Kevin,
this looks really good and perfect for spring!
your pictures are getting to truly amazing!!!!

Brilynn said...

That's pretty much Spring in a bowl! Sounds great!

Elizabeth said...

I have never tried an asparagus soup and I love morels - this is a must make for me!

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