Asparagus Soup

I was chatting with a friend last week over instant message and she mentioned going home to make asparagus soup.  Now I had never had asparagus soup, but it was one of those cold, grey days where soup sounds like it will warm you right to the bones and I really like asparagus, so I was intrigued.  In fact, more than intrigued.  For some reason I felt like I too needed to go home and make asparagus soup for dinner.  And once that thought entered my mind, I knew that nothing else would satisfy my hunger for dinner that evening.  My friend didn’t really have a recipe, but she told me how she makes hers generally and I looked through some recipes on the Internet to get a general feel for how its made.  This is one recipe I was truly going to just wing it with.

So I stopped by the grocery store (don’t even get me started about the lines) on my way home and picked up the few mandatory ingredients…asparagus, and then settled in to making it.  Not only was it simple and quick, it was delicious.

My recipe ended up making about 4 servings.  I froze two for future asparagus soup needs.

Creamy Asparagus Soup (cream is optional)

2 tbsp. butter
1 cup of yukon gold potatoes, chopped
6 cups of diced asparagus
1 qt. chicken broth
1/2 c light cream (optional)
2 tbsp. grated or flake Parmesan cheese
pepper and salt to taste

Prep the potatoes and asparagus.  I like to leave the rubber band on the asparagus when I cut off the bottom (woody) portion of the stem and dispose of them.

Reserve a couple of tops from the spears to use as a garnish if you want to make it look pretty when you serve it.

Melt the butter in a large soup pot, then add the potatoes and cook for about 3-5 minutes.  Add the asparagus and chicken broth.

Simmer until the asparagus is tender, 10-15 minutes.  Add the cream, Parmesan, pepper and salt to taste.

Use an immersion blender to blend up the hot soup.  This part helps to make the cream optional.  Essentially by blending the veggies, you are “creaming” the soup.  However, if you prefer the added richness (which I do) of the cream, then go ahead and add it in.

Serve very hot.  Garnish with steamed asparagus heads and a sprinkle of Parmesan cheese.

Prep time: 15 minutes.  Cook time: 20 minutes. 

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