A Spring Soup Recipe to Awaken Your Senses

Meredith Deeds shares her lemony cream of asparagus soup secrets.

It’s always exciting to spot that first robin in the backyard or see tender daffodil shoots peeking out of the brown dirt. There may be no Minnesota season that is more welcome than spring time, when we shake off those gray days and put away that down jacket for a few months. If you’re looking for ways to boost your five senses as we greet this new season, we have ideas ranging from bountiful bouquets of tulips to beautiful music to the delicious taste of asparagus, artichokes and morel mushrooms. Don’t forget Fido—how about some sweet smelling shampoo to clean off his winter coat? See the April issue of Edina Magazine  or visit edinamag.com starting April 1 for the full story.

Until then, check out this spring recipe from Meredith Deeds, executive director of the International Association of Culinary Professionals.

Lemony Cream of Asparagus Soup
This is a light, clean flavored soup that blends the springtime flavors of lemon and asparagus. Serves 6-8.

1 ½ lb. asparagus
5 cups chicken stock
½ cup minced shallots

1 medium russet potato, peeled and cut into small pieces
Zest of two lemons, finely grated
¾ cup heavy cream
¼ cup fresh lemon juice
Salt and freshly ground pepper to taste
Grated lemon peel for garnish

1. Peel and trim the bottoms of the asparagus. Rinse spears, pat dry and cut into 1 ½ inch pieces, reserving tips.
2. In a large pot, bring the stock to a boil. Add the asparagus tips and cook for two minutes until just tender. Remove with a slotted spoon and set aside.
3. Add the remaining asparagus, shallot, potato and lemon zest to the stock. Bring the soup to a simmer and cook, stirring occasionally, for 25 minutes or until the asparagus and potatoes are tender.
4. Blend with an immersion blender, food processor or blender until smooth and return to the pot. Heat over medium heat and add the cream. Reduce the heat to low and add the lemon juice. Season with salt and pepper to taste.
5. To serve, ladle soup into bowls and garnish with reserved asparagus tips and lemon peel.