Green asparagus soup is one of those recipes that feels very much of its time — simple, generous, and quietly elegant.
This version comes straight from the Kichechef cookbooks of the 90s, where the base was kept very classic and understated. I’ve stayed true to that, but added a few finishing touches: brown shrimp, a spoonful of brown butter, and a light foam on top to bring a bit more depth and contrast to the bowl.
It’s still the same soup at heart — just lifted, slightly more layered, and very much worth making today.
As part of Kichechef’s 50th anniversary, I’m going back to their 90s cookbooks to see which recipes still hold up today.
