Roasted Asparagus Soup with Trumpet Mushrooms and Sorrel
Serves: 4-6
This thick, rich soup is perfect for a cool, rainy spring day. Roasting the asparagus intensifies its flavor, and the sweet potato both gives the soup sweetness and thickens it. The addition of sorrel, an often-overlooked herb, gives the soup a nice zing. It has a bright lemony flavor. Finally, I love the sautéed trumpet mushrooms for their meaty texture and additional umami.
  • 1½ pounds asparagus
  • 3 tablespoons ghee, divided
  • Sea salt and ground black pepper
  • 1 large yellow onion, chopped
  • 1 white fleshed sweet potato, peeled and cut into large chunks
  • 1 or 2 pinches of cayenne pepper
  • 1½ quarts homemade chicken stock
  • ¼ pound trumpet mushrooms (see Notes)
  • Juice of ½ lime
  • A few fresh sorrel leaves, cut into thin ribbons (see Notes)
  • Natural White truffle oil (in olive oil), for drizzling on the soup (optional)
  1. Preheat the oven to 425°F. Line a rimmed baking sheet or other baking dish with parchment paper.
  2. Wash the asparagus to make sure that all of the sand is removed (you don’t want a crunchy soup) and snap off the bottom ¼ to ⅓ of the stalks. Set the bottom portion of the stalks aside for use later in the recipe.
  3. Melt 1 tablespoon of the ghee. In a large bowl, toss the asparagus with the melted ghee and a sprinkling of salt and pepper.
  4. Spread out the asparagus on the prepared baking sheet. Place in the oven and roast for half an hour, or until the asparagus is tender.
  5. While the asparagus is roasting, melt 1 tablespoon of ghee in a large soup pot over medium heat.
  6. Add the onion and sauté for about 10 minutes, until soft.
  7. Add the sweet potato, cayenne pepper, reserved pieces of asparagus stalk, and stock. Simmer for half an hour or until the sweet potato is soft.
  8. While the soup is simmering, slice the trumpet mushrooms into small coins, about ⅛ inch thick. Sauté them in the rest of the ghee over medium-high heat for about 5 minutes per side, until lightly browned. Drain on a paper towel and set aside.
  9. Remove the asparagus stalks from the soup and discard. Cut the roasted asparagus into 2-inch pieces and add to the soup. Simmer for about 5 minutes.
  10. Remove the soup from heat and, with an immersion blender, blend the soup. You can also do this with a food processor or blender, working in batches.
  11. Add the lime juice and season with salt and pepper to taste.
  12. When ready to serve, ladle the soup into bowls and garnish with the mushrooms, sorrel, and a drizzle of truffle oil.
If trumpet mushrooms are hard to find, substitute another type of mushroom, such as oyster or button. You can substitute an orange-fleshed sweet potato, but it will change the color of the soup. If you are unable to find sorrel, use a squirt of fresh lemon juice.

Whole 30: Yes

Nut-free: Yes

Egg-free: Yes

AIP: Omit the black pepper and cayenne pepper.
Recipe by Sustainable Dish at