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  • Serves
  • Prep
  • Ready-In
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Asparagus soup


  • 1/4 cup olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Litehouse Instantly Fresh Cilantro
  • 4 1/2 cups chicken stock
  • 1/2 pound potatoes, peeled and diced
  • 1 teaspoon, Litehouse Instantly Fresh Thyme
  • 1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
  • 4 ounces frozen chopped spinach
  • 1/2 cup heavy cream
  • Salt
  • 1 teaspoon white pepper
  • Toasted croutons, for garnish, if desired


Heat the oil and add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and Cilantro and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and Thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in food processor and return. Add cream, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons.