|Cream of Asparagus Soup|
Recipe Type: Soup
Here is an easy recipe for a cream of asparagus soup; it’s also a good ‘base’ recipe for vegetable cream soups of all sorts, since you can simply substitute other veggies (broccoli, peas, squash, etc.). Serves four.
- About 24 stalks of asparagus, washed and with woody ends removed
- 1 shallot or ½ of a sweet onion
- 3 cups of chicken or vegetable stock
- 2 tablespoons butter
- 1 or 2 tablespoons flour
- 1 cup heavy cream or yoghurt
- Salt and pepper to taste
- Fresh herbs as desired
- Cut the asparagus into 1 inch lengths, and save 8 tips for garnish. Simmer the asparagus and the shallot (or onion) in the stock for 20-25 minutes, and blend (either with an immersion blender or transfer to a regular blender) until smooth. Place back into the soup stockpot and place on low heat to warm.
- Steam the 8 asparagus tips (keep them crunchy!) and save them for garnish.
- Using a fork, mash the flour and butter together until blended (as you would if making pastry) and add to the soup in small chunks, whisking between each addition in order to blend thoroughly. Allow the soup to thicken on low heat, whisking occasionally to eliminate lumps. Add salt and pepper to taste.
- This soup can be served hot or cold; place in four bowls, swirl the cream or yoghurt into each bowl, and garnish with the asparagus spears.
- The soup recipe is a very simple one and can be adapted for other vegetables easily. You can also add herbs to this soup – experiment with flavors, and see what you like. You won’t want to overwhelm the delicate flavor of the asparagus with strong herbs, but a touch of fresh tarragon or basil might be a delightful touch. You could also garnish with chives and chive flowers and/or freshly grated nutmeg. Experiment! Have fun!