White Asparagus Soup Recipe

Cook sweet potato

Place the peeled and cubed purple sweet potato in a small saucepan with 1 cup water and a pinch of salt. Bring to a simmer, cover, and cook until very tender, about 12–15 minutes.

Mash to purée

Drain any excess water (reserve a tablespoon of cooking liquid). Mash or purée the sweet potato with 1/2 tablespoon butter or olive oil and 1/4 tsp salt until smooth. If needed, add up to 1 tablespoon of the reserved cooking liquid to reach a soft, pipeable consistency. Keep warm.

Sauté aromatics

Heat 1 tablespoon olive oil (and butter, if using) in a medium saucepan over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook asparagus

Add the trimmed white asparagus pieces and bay leaf to the pan. Pour in 4 cups water or vegetable broth, bring to a gentle boil, then reduce to a simmer. Cook until the asparagus is very tender, about 12–15 minutes.

Blend with tofu

Remove the bay leaf. Using an immersion blender (or transfer in batches to a blender), add the silken tofu to the pot and purée until completely smooth and velvety. If using a blender, return soup to the pot afterward.

Season and finish

Stir in lemon juice, 1½ tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust seasoning. If the soup is too thick, thin with up to 1/2 cup more warm water or broth. Keep warm on low heat while preparing the topping and plating.

Toast pine nuts

In a small dry skillet over medium-low heat, toast 2 tablespoons pine nuts, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.

Crisp diced tofu

Wipe the skillet, add 1 teaspoon olive oil, then add the small-diced pressed firm tofu. Cook over medium-high heat, turning occasionally, until edges are browned and slightly crisp, about 5–7 minutes. In the last minute, add 1/2 tsp soy sauce, and toss with the toasted pine nuts, 1/8 tsp sea salt, and a pinch of black pepper. Remove from heat and set aside.

Divide the hot asparagus soup among 4 warm bowls (about 1 cup soup per bowl).

Using a small spoon or piping bag, place a teaspoon to a tablespoon of purple sweet potato purée in the center or as a swoosh in each bowl for color contrast.

Scatter a tablespoon of the tofu–pine nut mixture over each bowl (or place a small pile in the center).

Finish each bowl with a drizzle of extra-virgin olive oil (about 1/2 tsp total per bowl), a sprinkle of sliced chives, and a few microgreens if using.

Serve immediately, passing additional salt, pepper, and lemon on the side.