It’s not quite spring yet, but this young man’s fancy has
already turned to love. No, not that kind; I’m talking about my love for this
ultra-easy, and gorgeously colored, cream of asparagus soup recipe. For me, asparagus is one of those rare vegetables that
shines brightest when enjoyed in soup form.
Don’t get me wrong, I love the
fresh spears, and have posted many recipes featuring them, but for pure
asparagus goodness, you just can’t beat a perfectly made bowl of soup. There are no tricks or secret techniques here; just make
sure your onions are fully cooked before adding the asparagus, and other than
not over-cooking it, there’s not a lot that can go wrong.
vegetable’s doneness by pressing them against the side of the pot should
eliminate any guesswork, but if unsure, err on the side of slightly under vs.
slightly over cooked. The other decision you’ll have to make is whether to strain
or not. I recommend it, but totally understand if you don’t. The soup is great as
is, but straining out the woodier fibers does give it a finer, more velvety texture.
Of course, the float of Parmesan and lemon cream on top is
optional also, but pretend it isn’t. It adds a great visual element, and adds a little extra richness to the soup’s lean, green
goodness. I hope you fall in love with this soup soon. Enjoy!
Ingredients for about 1 1/2 quarts of soup:
2 tbsp butter
1 diced onion
2 pounds asparagus
salt to taste
4 cups chicken broth
2 cups water
cayenne to taste
freshly ground black pepper to taste
pinch of nutmeg (I forgot to mention in video, but just add
with other spices!)
1/2 cup of heavy cream
For the cream topping:
1/4 cup heavy cream
1 tbsp finely grated Parmigiano-Reggiano
1 tsp lemon zest