Asparagus Soup with Parmesan Crisps

This week, it’s all about asparagus at Oliver’s, with Organic California Asparagus.  We have some fantastic new recipes for enjoying this harbinger of Spring, be sure to check them all out on our website this week and on our recipe cards in-store at all of our locations. With so many preparations and great prices from Oliver’s, there’s never been a better time to stalk up!


  • Serves: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes


  • 2 tablespoons unsalted butter
  • 1 medium onion, thinly sliced
  • 1 ½ pounds asparagus
  • 1 quart chicken broth
  • ¼ cup tarragon leaves, plus more for garnish
  • 1 tablespoon flat leaf parsley leaves
  • ¾ cup heavy cream
  • ½ cup frozen baby peas, thawed
  • sea salt and freshly ground white pepper
  • finely grated lemon zest
  • Joyful brand Parmesan Crisps


  1. In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.

  2. Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan Crisps.


Add a comment

  1. As a lover of soup – making and eating it, using an immersion blender in the cooking pot is waaay better than transferring hot liquid back and forth from pot to blender. They are not expensive and so handy. Also, the recipe looks good – I look forward to making it.

    Comment by C Cannon on March 2, 2022 at 11:26 am

  2. Thank you for your post-indeed an immersion blender is the safest way to go, and also the least messy! When I make the recipes I try to incorporate appliances that most folks would already have at home. I can’t wait to make this soup myself too!

    Comment by Belle Bouvier on March 2, 2022 at 12:07 pm

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