RECIPE: Chilled Asparagus and Spring Onion Soup with Crème Fraîche

The chilled soup is a delicious attempt to distill the flavor of the season down into one dish.


The heart of spring is a celebratory time for passionate cooks, but it does present a bit of a challenge — namely, an unspoken desire to distill the flavor of the season down into one dish, if it is even possible. This soup is an attempt to fulfill that desire.

It’s served chilled, perfect for those warm days when friends and family are out on the patio enjoying the weather and perhaps a little barbecue, to emphasize the clean, fresh flavor of the asparagus and distinctive sweetness of the spring onion. A little crème fraîche stirred into the soup just before serving rounds out the flavors with a little acidity and richness, and pine nuts add a pleasant contrast in texture — adding a little crunch to puréed soups never hurts, after all.

When purchasing the asparagus for this recipe, try to choose bunches with stalks of similar size, both in length and thickness, so that they cook at the same rate. Thin ones are preferable, as they will roast more quickly and get dinner on the table sooner, of course.

You can read the full recipe on Real Recipes.




In 2010, Will Budiaman traded L.A. for New York, a nine-to-five desk job for an odd-hours kitchen, congested freeways for congested subways, enviable tacos for enviable pizza and luscious fruits and vegetables for far too much delicious cheese and charcuterie, and he has never looked back. Prior to writing for Edible, he contributed to The Daily Meal for more than two years, where he served first as an intern and then freelancer, and finally as a full-time editor for the Cook channel; he now consults on digital cookbooks and is the NY Recipes Examiner on