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Creamy Asparagus Soup with Morel Mushrooms and Ramps

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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

Creamy Asparagus Soup with Morel Mushrooms and Ramps

Servings: 2
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.
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!
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Comments

  2. 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.

    Reply

  6. 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!

    Reply

  11. 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?

    Reply

  15. 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 🙂

    Reply

  16. 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.

    Reply

  17. 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!

    Reply

  20. 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!

    Reply

  21. 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!

    Reply

  22. 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.

    Reply

  30. 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 🙂

    Reply

  33. 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!

    Reply

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