Cream of Asparagus Soup
This cream of asparagus soup recipe is a combination of a few different recipes I have found. It is inspired by a trip that I took last year to Zurich, Switzerland. I was lucky enough to be there on business, and even luckier to be able to fly Brenda over for a little vacation when business was done.
The two of us got to enjoy some great food while we were there together. I had this cream of asparagus soup while out to dinner with a couple of my work friends before Brenda arrived. This cream of asparagus soup stood out to me as one of the best things I had to eat on the entire trip. Brenda and I never made it back to that restaurant, but I knew that I had to try to recreate it when we got home.
This is my take on the delicious soup that I had in Zurich. If you love asparagus, give this one a try. I hope you enjoy it. Leave me a comment with your results.
-Scott
Cream of Asparagus Soup
Ingredients
- 2 lbs fresh asparagus trimmed and cut into 1 inch pieces
- 1 shallot chopped
- 1 potato medium, pealed and diced
- 1 clove garlic minced
- 1/2 cup heavy cream
- 6 cups chicken or vegetable broth
- salt and pepper to taste
- 2 Tbs butter
- 2 Tbs flour
- extra-virgin olive oil for drizzling
- sour cream for garnish (optional)
Instructions
- Bring 6 cups chicken or vegetable broth to a boil in a stockpot or dutch oven. Add a few asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping (optional). Add remaining asparagus, shallot, potato and garlic to the same pot and return to a boil. Reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
- Remove from heat and let cool slightly. in small batches, puree in a blender until completely smooth; return to pot and put back on the heat.
- In a small non-stick pan heat butter and flour to make a roux. Cook over medium heat until lightly browned. Add a small amount of the asparagus stock to the roux to thin it slightly before adding the roux to the soup pot.
- Slowly stir in cream, and season to taste with salt and pepper. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
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