Edible Boston Featured Recipe: Chef Stuart Reiter’s Cream of Asparagus Soup

Edible Boston has recently featured Chef Stuart Reiter’s Cream of Asparagus Soup recipe in their Spring 2016 article “One Ingredient: Asparagus.”

“I like that this recipe utilizes the entire asparagus stalk. It is also a good excuse to make a larger batch of asparagus stock that is useful for risotto, another favorite of mine during asparagus season. We get our asparagus from Ward’s Berry Farm in Sharon and Czajkowski Farm in Hadley. Cashews are a wonderful way to add creaminess and body to vegan food. The miso adds umami, especially when you use the excellent products from South River Miso in Conway.”
– Chef Stuart Reiter

Get the full recipe at


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