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What to do when you find beautiful, green asparagus at the food market on a dreary and rainy day in spring? Make Cream of Asparagus Soup! I searched online for recipes and found one that received lots of wonderful reviews.
Would you like your asparagus tips left whole......or chopped with a sprinkle of freshly ground nutmeg over the top?
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I tried it both ways and preferred the latter. Either way it was a delicious recipe and one that I will certainly make again!
Cream of Asparagus Soup
Printable Recipe
Adapted from Gourmet, March 2001 and found at Epicurious
Yield: Makes 4 servings
~I halved this recipe and it made enough for 4 bowls of soup
2 pounds green asparagus
1 large leek, white portion only, chopped
2 Thyme sprigs
3 tablespoons unsalted butter
5 to 6 cups chicken stock
1/2 heavy cream (I subbed Fat Free Half & Half)
1/4 teaspoon fresh lemon juice, or to taste
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Peel woody ends and cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook leek in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces, thyme sprigs and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
When the soup is almost done simmering, place reserved asparagus tips in an Asian strainer, if available, and lower into simmering soup until just tender, 3 to 4 minutes, then drain. Chop asparagus tips or leave whole, as desired.
Remove thyme sprigs and purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. I used a stick blender and then strained the soup to remove any possible stringy bits. Stir in cream, then add more stock to thin soup, if necessary. Season with salt and pepper.
Add lemon juice and garnish with asparagus tips and a little freshly ground nutmeg.
Your photos are a breath of springtime fresh air..Funny I have some asparagus recipes planned w/ the asp.in the fridge already..and peas too:)
ReplyDeleteWe are thinking green..(grass .. plants.. trees..food!)
Plse let me take this opportunity to wih you the happiest of birthdays ..tomorrow..March 25th..
What a great year it will be for you nana2b:)
I love cream of asparagus soup...and this looks delicious!
ReplyDeleteSusan
Those are lovely pics, the bowl so white against the green of the soup!
ReplyDeleteLooks delicious..
There is nothing like cream of asparagus soup -- a favorite of mine and one that we have often during asparagus season.
ReplyDeleteIt is probably my favorite spring lunch!
Susan, love asparagus anything! I've copied the recipe..do you think the leek gives it an extra boost? Love your crisp white bowl..is that a MC charger???? Great photo!
ReplyDeleteSusan, great photos ... I love the picture of the asparagus on the granite.
ReplyDeletePretty design you made with the whole asparagus tips.
Just think, next year on your birthday, you'll be celebrating with a very special little one.
Susan, that looks absolutely delicious. DH won't at asparagus, so I pass it up so many times. I need to make it just for myself, I guess!
ReplyDeleteThank you so much, Monique, Susan, Kathleen, Martha, Barb, Cynthia and Jayne and thank you for the early birthday wishes ;)
ReplyDeleteBarb, to answer your question, I read through a TON of reviews of this recipe on Epicurious, condensed them and my adaptation of the recipe is the final product of my reading. Yes, use the leek rather than an onion. I also think the thyme sprigs were important. I use a lot of pepper in soup because I like the added 'kick'. It was very good!
Forgot to add - yes, MC charger, Barb.
ReplyDeleteCan a delicious asparagus soup also be artsy? This one certainly is.
ReplyDeleteBeautiful pictures, greate recipe! Love your plates. Is it Mikasa?
ReplyDeleteThank you, R! They're Wedgwood from perhaps 8 years ago.
ReplyDeleteThank you!
ReplyDelete