Creamy Asparagus Soup

Creamy Asparagus Soup

This simple recipe yields complex flavors. For best results, make this recipe with fresh, farmer's market asparagus and homemade stock, if possible.
  • Prep: 30 min
  • Cook: 30 min
  • Total: 1 hour
  • Serves 6 to 8
Creamy Asparagus Soup
  • 2 pounds asparagus
  • Wash and cut off the rough, root ends from the asparagus and place in a medium stockpot or dutch oven.
  • 6 cups vegetable stock
  • several twigs of fresh thyme
  • several stems of fresh parsley
  • 1 bay leaf
  • Add vegetable stock and fresh herbs. Bring to a boil then reduce heat to medium. Cook until asparagus is soft and tender throughout and flavors have combined, about 25 to 30 minutes.
  • 4 new or red potatoes, diced
  • 2 white onions, diced
  • 1 leek, chopped
  • ¼ cup water
  • 2 tablespoons olive oil
  • Meanwhile, chop and dice vegetables and place in a large stock pot with a little water and olive oil. Cook over medium-high heat until vegetable are soft, about 7 to 10 minutes. (If this finishes before the asparagus, remove from heat to prevent burning.)
  • Once asparagus is done, remove asparagus with a pair of tongs and reserve on a large cutting board.
  • Using a fine mesh strainer, strain the vegetable stock into the large stock pot with the vegetables. Stir to combine.
  • Chop off the top 1-inch (or so) of the asparagus and reserve in a small bowl. Coarsely chop the remaining asparagus stalks and place pieces in the large stock pot with the broth and vegetables.
  • Cook soup over medium-high heat until flavors have combined, about 5 minutes. Do not over cook or the soup will loose it's bright green color.
  • If you so desire, immediately pour soup into a separate bowl sitting in an ice bath to quickly reduce the temperature. This preserves the vivid color, but is not necessary.
  • Using a food processor or blender, purée the soup until all of the vegetables are finely ground and no chunks remain.
  • ⅓ cup heavy cream, or to taste
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • Add heavy cream, salt, and pepper to soup. Taste and adjust cream and seasonings as desired.
  • reserved asparagus tips
  • Ladle into bowls and garnish with asparagus tips. Serve warm or chilled.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/creamy-asparagus-soup/). Adapted from Waters, Alice. Chez Panisse Vegetables. (HarperCollins, 1996.) p. 15.
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