Asparagus Soup with Sumac and Watercress

This beautiful, seasonal spring soup is a wonderful canvas for whatever you have on hand. I like to finish it off with a little feta to highlight that Mediterranean idea behind the soup. Beautiful, wonderful tahini and sumac flavors really come through.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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2 tbsps unsalted butter

2 shallots, diced

1 cup celery, diced

1 cup yellow potato, diced

2 sprigs fresh thyme

2 bay leaves

4 cups chicken stock

1 pound asparagus, trimmed and cut in 1-inch pieces

3/4 tablespoon kosher salt

2 cups Watercress

1/2 tsp ground sumac

2 tbsps tahini

2 tbsps heavy cream

Feta cheese, for garnish

Potato chips, for garnish

Chopped scallions, for garnish

Aleppo pepper, for garnish

Olive oil, for garnish


  1. For the soup base: Melt the butter in a soup pot over medium heat. When the butter is bubbling and frothy, add the shallot and the celery and cook for 2 minutes. Add the diced potato, thyme, bay leaf, and stock. Turn the heat to high, bring to a boil, and then reduce to a simmer for 10 minutes until potatoes are tender.
  2. Finish the soup: While the soup base simmers, snap the woody ends off the asparagus, about 2 inches from the root end. Discard those ends and cut the remaining spears into 1-inch long pieces. Add the cut asparagus to the pot, cover, and cook for 4 more minutes. Add the watercress, tahini, cream, salt, and sumac. Remove (and discard) the bay leaf and thyme sprigs and remove from heat. Carefully pour the soup into a blender and puree until smooth. Ladle into soup bowls.
  3. Garnish the soup: Garnish the soup with feta, potato chips, scallions, aleppo pepper, olive oil, and serve.