Cream of Asparagus Soup

April 9, 2010

I recently discovered this recipe, and it’s become my new comfort food signaling the start of spring and summer. It’s super easy to make, and lasts me for quite a few meals. I’ve also found that it’s delicious served cold like gazpacho as well. Also, I believe the recipe can be made strictly vegetarian if the chicken broth is substituted with vegetable broth.

The original recipe is from here:

Recipe: (serves 4-6 people)

2 bundles asparagus
1 large onion, chopped
3 tbsp unsalted butter
5-6 cups chicken broth
1/2 cup heavy cream
lemon juice to taste

1. Cut tips from 12 asparagus to reserve for garnish or texture
2. Cut all stalks and asparagus into 1/2 inch pieces
3. Cook onion in 2 tbsp better in big pot over moderate heat until softened
4. Add asparagus pieces, and salt/pepper to taste. Cook for 5 mins

5. Add 5 cups broth and summer, covered until asparagus is tender, 15-20 mins.
6. While soup simmers, cook reserved asparagus tips until tender, 3-4 mins
7. Puree soup in blender in batches until desired smoothness. Transfer to bowl, and back to pot once everything is pureed.

8. Stir in creme, add broth if necessary for desired consistency
9. Bring soup to a boil and stir in remaining butter
10. Add lemon juice and garnish with reserved asparagus tips.

Sorry all the pictures aren’t that fantastic… my photo skills are not as good as N’s at all!

Now listening to: Rise- Peter Mulvey

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