Creamy Asparagus Soup
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Spring here means strawberries and rhubarb, sweet peas and asparagus, and dreams of the summer bounty to come. Asparagus are everywhere, big, fat, and fresh. And yes, although we can get them all year round, I'm especially happy to eat them in Spring. Not only are they likely to have been grown in the same Hemisphere, and could even be local, their very abundance signals the renewal of the season and a good-bye to Winter. Here is a fresh and easy asparagus soup recipe, a perfect excuse to buy more than one bunch.
Creamy Asparagus Soup Recipe
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Ingredients
- 2 lbs asparagus
- 1 large yellow onion, chopped
- 3 Tbsp unsalted butter
- 5 cups chicken broth
- Leaves of 2 sprigs of fresh thyme
- 1/3 cup heavy cream
- 1 Tbsp dry vermouth
- A squeeze of fresh lemon juice
- Salt and pepper
Method
1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.
2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips. Serves 4-6.
Adapted from a recipe in Gourmet magazine.
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We are still a few weeks away from local asparagus, but I'm collecting recipes and getting ready! I love to use an immersion blender for soups like that, so I can puree them right in the pot.