Asparagus Soup with Ricotta and Chives

A quick and easy springtime soup.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Francois


  • olive oil for cooking
  • 1 sweet onion sliced
  • sea salt and black pepper
  • 2 pounds asparagus
  • 2 cups chicken stock
  • 2 ounces baby spinach
  • 5 ounces ricotta
  • 1 ounce citrus flavored olive oil
  • 1 tbsp. chopped chives
  • 4 each asparagus spears
  • freshly cracked black pepper


  1. Saute onions in olive oil, season with a little salt and let cook for five minutes, stirring often. 

  2. Break off the woody bottom ends of asparagus and discard. Peel the lower half of the stalks, reserving four spears for garnishes, and finely chopping the rest. 

  3. Add chopped asparagus to the onion, and cook for a few minutes just to soften. 

  4. Pour in enough chicken stock just to cover the asparagus and onions. Bring to a simmer, and cook 5-6 minutes, or until the asparagus is just cooked. You may need to add a little stock to keep asparagus covered.

  5. Add the spinach to soup, and cook very briefly, just until it wilts.

  6. Pour soup into a blender, and puree until smooth. Taste and adjust the seasoning as necessary.

  7. Mix ricotta, chives and citrus oil together, season with salt and pepper.

  8. When you are ready to serve, trim the 4 raw asparagus spears and cut lengthways into long, thin slices. Rub with citrus olive oil and season with salt and pepper. 

  9. Divide the hot soup between four bowls, and top each with a generous spoonful of the ricotta mixture, and garnish with ribbons of raw asparagus. Top the ricotta with a sprinkling of cracked pepper and chives, and an extra drizzle of citrus oil.

Recipe Notes

A very simple, cook and delicious soup designed to welcome spring back into our kitchens.