Lilly's Asparagus Soup

  • Yield: 8 servings


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