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
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
- Heat the oil in a pan.
- Add the ramps and saute until fragrant, about 1-2 minutes.
- Add the asparagus, morel mushrooms, cover with the vegetable broth and season with pepper.
- Bring to a boil, reduce the heat and simmer, covered, until the asparagus is tender, about 10 minutes.
- Remove from heat and add the cottage cheese and milk.
- Puree the the soup to the desired consistency.
- Return the pan to the stove and bring to a boil.
- Remove from heat and mix in the miso.
Bridgett says
May 25, 2009 at 11:41 pmWow, loads of flavor, I love it! I am really enjoying the asparagus lately.
Sam Sotiropoulos says
May 26, 2009 at 1:57 amA 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 says
May 26, 2009 at 4:21 amThis sounds like the perfect springtime soup! I love morels, they’re one of my favorite ingredients to work with.
Rosa's Yummy Yums says
May 26, 2009 at 5:07 amWhat a delightful soup! A gorgeous combo!
Cheers,
Rosa
teresa says
May 26, 2009 at 6:11 amThis is absolutely gorgeous!
Ninette says
May 26, 2009 at 10:49 amThis 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 says
May 26, 2009 at 11:18 amInteresting ingredients – esp. the cottage cheese! Looks good!
pigpigscorner says
May 26, 2009 at 11:52 amSUch lovely flavours!!
Risa says
May 26, 2009 at 12:14 pmThis sounds wonderful. I have not had asparagus soup since last summer. Thanks for sharing!
Happy cook says
May 26, 2009 at 12:18 pmI love asperagus soup, here now it is the season for the white ones.
This looks so so yumm.
Peter M says
May 26, 2009 at 12:27 pmKevin, 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 says
May 26, 2009 at 12:59 pmamazing flavors! love the pic:-)
Debbie says
May 26, 2009 at 1:04 pmAll I can say is Wow! That looks great Kevin!
Mrs Ergül says
May 26, 2009 at 1:35 pmI 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 says
May 26, 2009 at 1:55 pmI’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 says
May 26, 2009 at 1:59 pmCottage 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 says
May 26, 2009 at 3:29 pmOh 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!
Anonymous says
May 26, 2009 at 5:19 pmyou use some of the greatest ingredients!
Anonymous says
May 26, 2009 at 5:52 pmThis soup looks great. I must try it next time I make soup.
Treehouse Chef says
May 26, 2009 at 6:26 pmAnother 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 says
May 26, 2009 at 6:33 pmWow! 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!
Anonymous says
May 26, 2009 at 6:35 pmThis 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 says
May 26, 2009 at 6:49 pmAsparagus soup on its own is delicious, I can just imagine what the morels must have done to the taste!!!
Anonymous says
May 26, 2009 at 7:11 pmCottage cheese and miso? Never would’ve thought of those in soup!
Lisa says
May 26, 2009 at 7:24 pmI’ve been enjoying asparagus season too. I’ve yet to make a soup, but when I do, I’ll be consulting your recipe.
Anonymous says
May 26, 2009 at 10:06 pmLovely soup Kevin! I should start eating asparagus….your pics make them all the more tempting 🙂
Dawn says
May 26, 2009 at 10:23 pmI still haven’t made a thing with ramps. Obviously you’ve made great use for them. This soup clearly has loads of flavor.
Kevin says
May 27, 2009 at 12:05 amPeter M: I certainly missed the texture but the pureed morels added a ton of flavour!
Bunny says
May 27, 2009 at 12:16 amThis looks wonderful Kevin, very creamy and delicious!
ttfn300 says
May 27, 2009 at 1:22 ami *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 says
May 27, 2009 at 3:12 amWhat a gorgeous soup! I love how it’s made with everything that’s in season at the farmer’s market right now!
Pam says
May 27, 2009 at 4:15 amOkay, that’s it…I really need to try ramps. This soup looks and sounds perfect!
Cara says
May 27, 2009 at 1:34 pmHi 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 says
May 27, 2009 at 1:40 pmKevin,
this looks really good and perfect for spring!
your pictures are getting to truly amazing!!!!
Brilynn says
May 27, 2009 at 2:59 pmThat’s pretty much Spring in a bowl! Sounds great!
Elizabeth says
May 28, 2009 at 3:20 amI have never tried an asparagus soup and I love morels – this is a must make for me!