Cream of Asparagus Soup
- 1 bunch Asparagus (about 1 lb)
- 1 medium onion, finely chopped
- 1 tbsp. butter or olive oil
- 3½ cups stock or plain water
- ¼ cup heavy cream or sour cream (optional)
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste (optional)
- Lemon juice, to taste
(*) Note: for an extra smooth texture, run the puréed soup through a mesh strainer.
- Cut the woody stem ends and set aside. Trim the Asparagus top tips and cut the
remaining tender stems into ½ inch pieces.
Bring 3½ cups of water or stock to a boil, add the top tips and
blanch until tender for around 1½ minutes. Remove with a slotted spoon and place them in ice cold water to stop the cooking process.
Reserve for garnish.
Add the tough woody stems to the stock or water and simmer for about 20 - 30 minutes to
infuse with asparagus flavor. Remove with a slotted spoon and discard,
reserving the stock or water.
- In a saucepan, melt the butter and add the chopped onions along with a little
salt and cook them until the onions soften without browning.
- Add the chopped tender asparagus stems and the reserved water or stock, season
with pepper and nutmeg (optional) and cook for about 10 minutes or until
the stems are tender.
- With an immersion blender or in batches in a food processor or blender, purée
the soup until smooth(*).
Adjust the seasoning, to taste. If serving right away, return to medium heat and
add the cream (if using) and reserved asparagus tips. Cook, stirring, until the
soup is warmed through, about 3 minutes.
- If serving the soup later, do not add the cream or asparagus tips
and let it cool at room temperature. Cover and refrigerate. Before
serving, add the cream and asparagus tips, and warm the soup gently over medium
heat, stirring occasionally.