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–+ servings
Black bowl of asparagus soup topped with croutons, freshly grated parmesan, and two asparagus spears sits on a wooden log slice with what appears to be the astral sea in the background.

Emperor's Fiddlehead Soup (Asparagus Soup)

Creamy and hearty asparagus soup with crunchy croutons and parmesan cheese.
5 from 1 vote
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Course Soup
Cuisine Baldur's Gate 3
Servings 6 servings

Equipment

  • Large soup pot
  • Immersion blender

Ingredients
  

  • 4 Tbsp butter divided
  • 6 to 8 oz button mushrooms sliced
  • 1 large white onion chopped small
  • 2 cloves garlic minced
  • 3 Tbsp all-purpose flour
  • ¼ cup dry white wine (or use extra chicken stock)
  • 5 cups chicken stock
  • 1 potato chopped small
  • 2 medium carrots and/or parsnips chopped small
  • 1 lb fresh asparagus chopped
  • ¾ tsp Penzey’s Green Goddess dressing mix or substitute 1 tsp dried basil
  • ¾ tsp dried thyme
  • ½ tsp kosher salt adjust as needed based on your broth
  • ¼ cup heavy whipping cream
  • Croutons for serving (optional)
  • Freshly grated Parmesan for serving (optional)

Instructions
 

  • Melt 2 Tbsp butter in a large pot over medium heat.
  • Cook mushrooms in the butter. Set them aside.
  • Melt the remaining 2 Tbsp butter in the pot.
  • Add onions and cook for about ten minutes, stirring occasionally.
  • Add garlic and cook for one minute.
  • Add flour and cook for one minute, stirring constantly.
  • Stir in the wine or 1/4 cup broth to deglaze the pot.
  • Add the cooked mushrooms, broth, potatoes, carrots, and parsnips. Bring to a boil.
  • Add asparagus, herbs, and salt. Simmer for 10 minutes or until all veggies are tender.
  • Turn off the heat. If desired for garnish, use a slotted spoon to pull out a few asparagus tops and set them aside.
  • Use an immersion blender to blend the soup until smooth.
  • Stir in the cream.
Keyword asparagus soup, fiddlehead soup, spring soup
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