The asparagus tips are cooked briefly to retain crispness and the stalks pureed to lend the soup a light green hue. You’ll also need a potato to slightly thicken and some parsley for that fresh herby taste.
The original recipe calls for a brief simmer with a tied-up bunch of parsley, presumably for easy extraction before pureeing. It seems to be missing this step so I added it. Blending the soup with the parsley also didn’t seem right because doing so could kill the subtle taste of asparagus.
The soup is finished with heavy cream, but since it’s getting warmer and I need to get sexy soon, I used milk. Either way, the soup will be smooth and creamy.
Asparagus Soup with Cream Recipe
makes about 8 servings
Trying to be way too artsy over here.
2 pounds asparagus
4 tablespoons unsalted butter
2 medium onions, finely chopped
1 medium red waxy potato, peeled and sliced
6 cups chicken or vegetable broth
about 12 sprigs of parsley, tied up with string
1/2 to 1 cup heavy cream
salt and freshly ground pepper, to taste
- Use white peppercorns if you’re anal about having black specks in your precious soup, as I am.
- In a large pot, bring about 4 quarts of water to a boil.
- Trim and discard the fibrous portion of the asparagus, about 2 inches at the base. Cut the asparagus tips and reserve. Cut the asparagus stalks into 1-inch segments and reserve.
- Blanch the asparagus tips and stalks separately.
Cook the asparagus tips in the boiling water for 2 to 3 minutes, until tender but still crisp. Immediately rinse under cold running water and reserve.
Cook the asparagus stalks in the boiling water for about 5 minutes. Immediately rinse under cold running water and reserve.
- In a medium pot, heat the butter over medium heat. Add the chopped onions and sliced potatoes. Saute for about 10 minutes while stirring frequently, or until the onions turn translucent (try not to let the onions or potatoes brown).
- Add the asparagus stalks, the broth, and the parsley. Simmer for about 15 minutes, until the potatoes are thoroughly softened. Remove and discard the tied-up bunch of parsley.
- Puree the soup using a food mill, food processor, or blender. Strain using a medium-mesh strainer.
- To serve, heat the asparagus puree over low heat and mix in the heavy cream. Season to taste with salt and freshly ground pepper. Mix in the asparagus tips just before serving.
Taking a photo of this soup is not fun. The asparagus tips keep sinking.