This 'cream' of asparagus soup celebrates the arrival of spring. Chef Gretchen Hanson says, "I cannot wait for the first glimpse of spring unfolding as the baby asparagus stalks, so completely prehistoric and carnal, thrust through the ground. I cannot help myself. I feel excited. I literally start to fantasize and swoon." We know how she feels!

By | April 06, 2017


Soak raw cashews in cool spring water at least two hours or overnight.

Peel outer layer of asparagus stalks from two inches below the head. (While time consuming, this is paramount to the perfect smooth soup.) Cut off heads (last inch) of asparagus and reserve. Peel and dice celery root to equal one cup, peel and dice sweet onion. Sauté both in extra virgin olive oil and let lightly caramelize.

Heat vegetable stock to high simmer and put asparagus and parsley leaves in broth. Bring back to high simmer and add celery root and onion. Turn off heat. Purée entire mixture in Vitamix or food processer. Put back in stock pot.

Drain cashews and cover with fresh cool water to equal 2 cups total volume. Puree in Vitamix until thick and creamy. Pour into stock pan and whisk together. Add seasonings and heat slowly. Serve immediately. Can also serve chilled.


  • 2 bunches of fresh asparagus
  • 1 celery root
  • 1 sweet onion
  • 2 Tablespoons extra virgin olive oil
  • 7.5 ounces raw cashews
  • 1 quart vegetable stock
  • 2 Tablespoons parsley leaves or celery root leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon white pepper
Build your own subscription bundle.
Pick 3 regions for $60