Cream of Asparagus Soup
Blended until velvety and rich, it’s an easy recipe that truly lets the fresh flavor of asparagus shine. A delicate swirl of cream and a few tender, blanched asparagus spears on top add the perfect finishing touch, making this cozy soup look and feel like something you’d order at a nice restaurant.
Equipment
- 1 knife
- 1 cutting board
- 1 measuring cup
- Measuring spoons
- 1 large pot
- 1 Large spoon
- 1. small pot
- 1 medium bowl
- tongs
- 1 whisk
- 1 blender: immersion or other
Ingredients
- 2 lbs. 2 bunches fresh asparagus trimmed and cut in pieces
- 1/2 stick butter
- 1 onion chopped
- 1 clove garlic minced
- Salt and pepper to taste
- 4 cups chicken broth
- 1 pint sour cream
- 2 tsp. hot paprika
- 1/2 cup heavy cream + more for garnish
- 1/4 tsp. lemon juice
- Garnish: Blanched asparagus tips and cream
Instructions
- While trimming the ends of the asparagus, cut some of the tips to set aside for the garnish. You will need 2-3 tips for each bowl of soup.
- In a large pot, melt half the butter.
- Add the onion and sauté 2-3 minutes until softened.
- Add the asparagus, garlic, salt and pepper.
- Sauté until crisp-tender, 3-5 minutes.
- Pour in the chicken broth and stir.
- Bring to a boil.
- Reduce the heat and simmer 10 minutes.
- Meanwhile, bring a small pot of water to a boil. Also, prepare an ice bath in a large bowl.
- Drop the reserved asparagus tips in the boiling water for 1-2 minutes until bright green and crisp-tender.
- Remove and drop into the ice bath to stop the cooking process.
- Remove the tips and set aside.
- Whisk the sour cream into the soup until smooth and combined.
- Add the hot paprika and lemon juice.
- Use an immersion blender to puree the soup until completely smooth. Alternatively, you can use a blender if you do not have an immersion blender.
- Stir in the heavy cream until combined.
- Garnish with a swirl of heavy cream on top.
- Place the blanched asparagus tips on top of the soup.