Lilly’s Asparagus Soup

  • Yield 8 servings

A classic Kentucky spin on asparagus soup.


6 tablespoons unsalted butter, divided
1 medium onion, chopped
1 leek, white part only, chopped
2 pounds asparagus, chopped
1 Idaho potato, peeled and cubed
6 cups rich chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
4 ounces Italian goat cheese
2 ounces prosciutto, cut into thin strips


  1. In a soup pot over medium heat melt 4 tablespoons of the butter. Add the onion and leek and cook until the onion is golden brown. Add the asparagus, potato, and remaining 2 tablespoons butter and cook, stirring often, for 3 minutes.
  2. Add the chicken stock and simmer for 20 minutes. Remove from the heat and purée in a blender. Strain into a clean soup pot. Add the salt, pepper, nutmeg, and cream.
  3. Serve warm or cold. Top each serving with the cheese and prosciutto.

Recipe reprinted with permission from Chris Chamberlain’s The Southern Foodie: 100 Places to Eat in the South  (Thomas Nelson, 2012)



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