I just got some true harbingers of Spring in my CSA box — asparagus and arugula.  I also got a rare seasonal treat — green garlic.  What better than a tasty soup to combine these three flavors for a green, savory, creamy soup for supper.

This soup is creamy and flavorful, yet has no cream and can easily be adapted for the vegan eater.  Green garlic is the immature garlic plant.  It looks like a cross between a leek and a spring onion, but the flavor is different than either of these.  It’s garlic, but softer and fresher.  If you don’t have access to this, please substitute yellow onion.

The cayenne pepper doesn’t make this soup hot — just accentuates the flavor.  I served this soup with toasted baguette spread with goat chevre drizzled with best quality olive oil.  The flavors combine very nicely with the soup and altogether makes a satisfying Spring soup.  Enjoy!

Asparagus Arugula Soup

1 large bunch asparagus, chopped into pieces (reserve a few tips for garnish)
3 green garlic bulbs, or one medium yellow onion, diced
1/2 stick butter or 3 TB olive oil
1 bunch arugula, rinsed and chopped
sea salt
water
1/8 tsp. cayenne pepper
lemon juice, a squeeze (optional)

In a covered saucepan over medium heat, melt the butter (or use olive oil) and gently saute the diced garlic or onion for a few minutes.  Keep the heat low enough to sweat them without browning.

Add the asparagus pieces and just enough water to barely cover the asparagus.  Add 1/2 tsp. sea salt and cayenne pepper.  Cover and simmer for about 10 minutes.  Add the arugula and more water to barely cover vegetables, if needed.

When all vegetables are very tender, use a blender or immersion blender to create a rich, smooth texture.  Add more water if needed.  If you’d like a very smooth texture, blend thoroughly and strain through a strainer lined with cheesecloth.  Adjust seasoning with salt and, if needed, a few drops lemon juice to brighten flavor.

Saute the reserved asparagus tips in a bit of oil to garnish the soup.