Asparagus Soup | by Muy Delish

Hello friends! It’s great to be back after a one week break from blogging! I did miss you all:)But sometimes you need a break from your regular routine to come back with more energy than ever right?

This type of soup is one of those that I don’t cook often but I do think it’s a great way to incorporate more veggies into our daily lives. The beauty of this soup is that it can be eaten during any season; it tastes great at room temperature or warm. So no saying “well, it’s too hot so I can’t eat soup!”. Nope, none of that okay?:)

I started eating asparagus only a few years ago and I can honestly say that they are one of my favorite veggies these days. I remember very well the first time I cooked them. It was 2008 and it was my first valentine’s dinner that I cooked for my hubby (boyfriend then). The menu was: Steamed lobster with clarified butter, saffron rice and roasted asparagus. Simple but perfect. Since then I became hooked on asparagus and I make sure to have them on the menu at least every other week. Specially when they’re on sale during the summer.

Asparagus Soup | by Muy DelishAsparagus Soup | by Muy DelishThis recipe has been on my mind for a long time and it was about time I gave it a go. I’m so glad I did! The flavor of the shallots cooked in butter add a different dimension to this recipe that is hard to describe. I wouldn’t say “smoky” but more like bacon. Maybe I got it wrong but if you decide to make it, I’m sure you’ll get that amazing flavor too. The croutons add the perfect amount of crunch but if you decide not to make any croutons, you can just use crackers for the crunch. Either way I’m sure it’ll be perfect.
Asparagus Soup | by Muy DelishAsparagus Soup | by Muy Delish

Asparagus Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 bunches asparagus (about 1 lb.)
  • 2 Tablespoons unsalted butter
  • 1 large shallots, chopped (about ¼ cup)
  • ½ cup heavy cream
  • ½ cup unsweetened almond milk
  • 1 cup water
  • Kosher salt and freshly ground white pepper
  • A splash of fresh lemon juice
  1. Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.
  2. Melt the butter in a medium saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes.
  3. Add the cream, almond milk, water, about 1 teaspoon salt, and ¼ tsp. white pepper.
  4. Increase the heat to high and bring the liquid to a boil.
  5. Add the asparagus, lower to a simmer, and cook until the asparagus is tender but still quite green, about 5 minutes.
  6. Using a blender, purée the soup in batches and pass it through a fine strainer, pressing on the solids into a bowl.
  7. To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like.
  8. Top with croutons and sunflower seeds for a crunchy note.

Asparagus Soup | by Muy DelishAsparagus Soup | by Muy Delish

Parmesan & Rosemary CrackersOnce in a while I get the craving for a big indulging breakfast at a restaurant and this weekend was it for me. So Mr. Delish and I headed to Downtown Phoenix to try a new restaurant we had not been to. The food was fantastic but that’s not what I want to talk about. What was great about this weekend was the amount of people we saw enjoying themselves in the middle of July in Phoenix. Many restaurants were busy/packed & lots of people walking on the streets.  Even a couple of marches for different causes. Phoenix is crazy hot in July but that didn’t seem to deter people from hanging out. Downtown Phoenix is finally starting to come alive after being dormant for so many years. For being such a big metropolitan city, Phoenix is definitely a late bloomer. This makes me so happy as I love the big city/urban lifestyle! Moving to New York City is not an option so Phoenix will have to do it for now:)Parmesan & Rosemary CrackersWhile we were there, we headed out to the Phoenix Public Market to buy some fresh goodies and I picked up a bunch of gorgeous rosemary.  Suddenly I was inspired to make something for the blog! I decided on these Parmesan & Rosemary Crackers.  Not only are they adorable to photograph, but they’re also delicious! I think I’ll be serving these with cream cheese at my next get together.Parmesan & Rosemary Crackers Parmesan & Rosemary CrackersRecipe adapted from Ina Garten

Parmesan & Rosemary Crackers
  • ¼ pound (1 stick) unsalted butter
  • 3 ounces grated Parmesan
  • 1¼ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 teaspoon chopped fresh rosemary leaves
  • ½ teaspoon freshly ground black pepper
  1. Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
  2. Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
  3. Meanwhile, preheat the oven to 350 degrees F.
  4. Cut the log crosswise into ¼ to ½-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Parmesan & Rosemary Crackers

  • Momo

    Your recipe title says rosemary but the actual recipe references thyme. Regardless, your photos are beautiful and I will have to try this recipe with both herbs! Thank you.ReplyCancel