Asparagus Soup

Asparagus Soup

We had an amazing Valentines Day.  It was our first one together (last year we shipped each other packages of candy and stuffed animals), so we decided to go all out and cook a crazy-amazing, multi-course dinner.  Frank wants to blog about the pork tenderloin we made (which was out of this world!!!) but until then I want to share with you the other star of the evening, the asparagus soup.

Yeah, it’s hard to get excited about a creamy blend of asparagus, I know, but it’s surprisingly amazing.  It tastes like love.  And if you ever need a soup-course for a multi-course meal, this one is for you–it’s so easy to make, and it requires very few ingredients.

And it would be wrong to not mention that after eating this soup, Frank decided to forgo his intended plans, and proposed to me that night.  I said yes!

Asparagus Soup
(from epicurious.com)

2 lbs green asparagus
1 large yellow onion, chopped
3 tbsp unsalted butter
5 to 6 cups chicken broth
1/2 cup heavy cream (or crème fraiche if desired)
fresh lemon juice (to taste)

Cut tips from around 12 asparagus and reserve the tips for later (these will be used as a garnish–if you don’t want to use a garnish, forget this step).  Chop the rest of the asparagus into 1/2 inch pieces.*  Cook the onion in 2 tbsp of butter in a heavy pot over medium low heat.  When the onions are transluscent, add the chopped asparagus.  Season with salt and pepper and cook for about five minutes.Add five cups of broth and simmer, covered, until asparagus is tender.  This could take about 15 minutes, but I let mine go much longer.

In the meantime, cook the reserved asparagus tips (if using).  Simply boiling would be sufficient, but I sauteed them in olive oil with a bit of lemon juice and salt for added flavor.  Set the tips aside.

Purée the soup (an immersion blender is perfect for this!).  If you had to transfer the soup to a blender, add the soup back to the pot.  Add the heavy cream.  If the soup texture is too thick, add more broth.  Season to taste and bring to a boil.  Add a tbsp of butter and whisk together.  Soup can be kept warm on stove for several hours, and can even be refrigerated for a day if needed.

Serves 4

*Just to be safe, I also cut off and discarded the woody ends of the asparagus before I cut everything.  You don’t have to do this if you are low on time, but it helps make the soup much smoother after blending.

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