Cream of Asparagus Soup
When spring arrives, cream of asparagus soup isn’t far behind. Many refer to asparagus as the king of vegetables and I understand why. The delicate flavor is in a class by itself, unlike any other.
The first spears of the season are the most tender and succulent of them all. As the season progresses, the stalks begin to mature and while still delicious, can’t match the earliest of the year.
That makes early spring spears perfect for the most creamy, smooth, melt in your mouth soup imaginable.
Ingredients
Scale
- 2–1/2 lbs fresh asparagus spears – washed and trimmed
- 1/2 large yellow onion
- 3/4 cup heavy cream
- 3 cups chicken broth
- 1/4 cup parmigiana-reggiano cheese – finely grated
- 2 cloves garlic – minced
- 1 TBL olive oil
- 2 TBL butter
- 1/4 tsp ground white pepper – more to taste
- 1/2 tsp fresh lemon juice
- Garlic and butter croutons – garnish
- Blanched asparagus tips – 2 per serving
- Freshly cracked black pepper for garnish – optional
- A drizzle of heavy cream for garnish – optional
Instructions
- Wash and trim the asparagus to remove the bottom woody ends
- Reserve two asparagus tips about 2-3″ long as garnish for each finished serving
- Cut the spears into pieces about 1-1/2″ long
- Dice the onion and mince the garlic
- Add the butter and olive oil to a heavy bottom pot
- Saute the onion on medium heat until soft, about 4-5 minutes, then add the garlic and cook for 1 minute more while stirring occasionally
- Add the asparagus, salt and pepper
- Cook for about 5 more minutes, stirring occasionally
- Raise the heat, pour in the chicken broth and bring to a boil, then reduce to a simmer
- Cover and simmer for 20 minutes
- Stir in the cheese and the lemon juice
- Puree everything in a stand blender for the creamiest mixture
- Add the heavy cream to the blended soup and pulse until it is thoroughly combined (not streaky)
- Quickly rinse and wipe out the pot to remove any chunks of onion, garlic or asparagus
- Pour the soup back into the pot and reduce the heat to low
- Taste and adjust the salt and pepper if necessary and stir gently
- Keep warm until ready to serve
- Blanch the reserved asparagus tips in well salted, rolling, boiling water for 2 minutes then strain out and set aside
- Ladle the soup into bowls and garnish with the asparagus spear tips and croutons.
- Add a garnish of cracked black pepper and a drizzle of heavy cream – optional
