At the Market | White Bean, Asparagus and Spring Onion Soup

ROSE & IVY Journal White Bean, Asparagus and Spring Onion Soup

I am so happy to say that they 'At the Market' series is back!  After a long winter, the fresh market is beginning to come to life, starting today with spring onions, which are milder than traditional onions.  Resembling scallions, but with a larger base, they are slightly sweeter and more can be used in a dish without overwhelming it.  Since spring days have been a bit colder recently I was craving soup, but not the type that I like to make in winter.  Rather, I wanted something light and refreshing that could incorporate asparagus and lemon to light up the palette.  This recipe is incredibly easy and light and is delicious when enjoyed with slightly toasted bread.  

Also, looking to get the silkiest soups and the smoothest juices? I cannot recommend a Vitamix enough!  Right now they are on sale at Williams-Somoma.  

For more 'At the Market' stories click here

ROSE & IVY Journal White Bean, Asparagus and Spring Onion Soup


5 cups broth, chicken or vegetable

2 spring onions, also known as vidalia, chopped

3 garlic cloves, finely chopped

2 cans of white beans, rinsed

1 pound of asparagus, roughly chopped, tough ends removed

2 handfuls of fresh parsley

1/2 lemon, juiced

salt & pepper to taste

olive oil, for garnish

Directions: Drizzle olive oil in the bottom of a soup pot.  Add onions,  garlic, a pinch of salt and pepper and cook until translucent over medium heat.  Add broth and bean and cook until heated.  Add asparagus, one handful of parsley and 12 of a juice lemon, cook just until tender.  Carefully pour soup into a blender (a Vitamix was used here).  Add the last handful of parsley. Pulse until smooth.  Drizzle with olive oil before serving and a squeeze of lemon.  

*Photography & Styling by Alison