Asparagus and Ricotta Soup

This simple asparagus soup gets its creaminess from ricotta, while the lemon juice brings the flavors to life.
By / Photography By Justin Kouri | January 20, 2016


In a small pot, bring chicken stock to a simmer.

Meanwhile, heat oil in a large pot over medium heat. Add shallots; sweat until translucent, about 1–2 minutes. Add asparagus to the pot and cook for 3 minutes, stirring occasionally. Pour chicken stock into the pot and continue cooking for another 3 minutes or until asparagus is tender. Transfer to a high-power blender and add 1 cup ricotta. Purée until smooth. Season with salt and lemon juice. Divide soup among 4 bowls.

Combine remaining ¼ cup of ricotta and truffle oil in a small mixing bowl. Top each cup of soup with a tablespoon of the ricotta mixture and garnish with a sprig of dill. Serve immediately.


  • 2 cups low-sodium chicken stock
  • 2 tablespoons olive oil
  • 1 shallot, medium dice
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1¼ cups ricotta, divided
  • 2 teaspoons salt
  • Juice of 2 lemons
  • 1 teaspoon white truffle oil, for garnish
  • 4 dill sprigs, for garnish
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