Cream of Roasted Asparagus and Kaffir Lime Soup

Yield: Serves 4

The sun is staying out longer, the ground has softened, and spring ingredients are already ripe for the picking. You’ll be able to find fresh asparagus now (perfect in this creamy soup below) at the farmers’ market, a time of year I always look forward to. 

Photo and recipe by Dan Clapson



2 cups fresh asparagus, roughly chopped

1 Tbs (15 mL) canola oil

2 Tbs (30 mL) good quality maple syrup

To taste salt and pepper


3 cups (720 mL) half and half

3 Kaffir lime leaves

1 cinnamon stick

1 5 cm piece lemongrass

3 garlic cloves

1 yellow onion, quartered

1 sprig fresh thyme

2 cups (480 mL) chicken stock

1 cup 240 mL) water

1½ Tbs cornstarch

1½ Tbs (22 mL) water

To taste salt and pepper


  1. Preheat oven to 425º F.
  2. Place asparagus in a medium baking dish, pour maple syrup and oil over top and toss to combine.
  3. Place in oven and cook until the asparagus starts to brown slightly, about 16-18 minutes. Remove from oven and keep warm until ready to serve.
  4. Combine the first 7 soup ingredients in a medium pot on medium-high heat. Once the cream mixture is quite hot, but not boiling, reduce to low heat, cover and let sit for 45 minutes.
  5. Discard aromatics from cream, add in stock and water, return to medium-high heat and bring to a gentle simmer.
  6. Stir together water and cornstarch in a small bowl and add to soup. Once thickened, season to taste with salt and pepper and stir in ¾ of the roasted asparagus. Cook for another 5 minutes. Ladle out into bowls and top each soup with remaining asparagus.

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