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Cream of Asparagus Soup

There is nothing quite like a warm bowl of soup on a rainy afternoon. My kids aren’t huge fans of smooth soups, but they devoured this one and asked for seconds.

Serves 6
Prep time 5 minutes, total time 15 minutes
  1. Prep asparagus by snapping off the tough ends at the natural breaking point, discard. Wash remaining and chop into 2-inch pieces. Set aside.
  2. In a large pot over medium heat, sauté garlic and leeks in olive oil until soft, about 2 to 3 minutes. Add asparagus, oats, milk, dill and enough water to just cover asparagus. Bring to a boil and then reduce heat, cover and simmer until asparagus is soft, about 10 minutes. Remove from heat and cool slightly.
  3. Purée soup using a handheld blender until smooth. Add milk if thinner consistency is desired. Season to taste with salt and pepper.
  4. My daughter, Finley, loves to top this soup with grilled cheese croutons. Simply cut a grilled cheese sandwich into bite-sized cubes and top the soup.
  5. I love using smoked Gouda for the grilled cheese croutons!

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We only choose the freshest ingredients from certified organic farms - no fillers, no added sugar or salt, or additives - because we want the best and will only feed your baby food that we eat ourselves.

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