Cream of Asparagus Soup
From aimee 16 years ago
- 60 minutes to make
- Serves 6
Most of the recipes I found were going to be a little less flavorful than I wanted them to be... I wanted to sautee the asparagus as opposed to just boiling it, or sticking it raw in the soup (eww), so I made up my own recipe for it. Read more Served this at my dinner party in March along with my crabcakes. It paired really nicely together. Also, I'm not a fan of quick foods, I like to let my soups simmer till the flavors have fully combined, let them rest to bloom the flavors, and reheat before serving. Your patience is rewarded. See less
Ingredients
- 1 lb. asparagus shopping list
- 1 medium onion, chopped shopping list
- 3 shallots, finely chopped shopping list
- butter shopping list
- salt shopping list
- 1 c. heavy cream shopping list
- parsley shopping list
- thyme shopping list
- 6 Tbs flour shopping list
- 1 quart of milk shopping list
- 1 quart chicken stock shopping list
- 1 bay leaf shopping list
- white pepper to taste shopping list
- dry vermouth shopping list
How to make it
- After breaking off the tough asparagus bottoms, quickly boil them until they turn bright green, making sure not to let them get brown. Then dunk them in an ice water bath to cool, and maintain the beautiful green hue.
- Sweat the onion and shallots in butter, and add a pinch of salt.
- Coarsely chop the asparagus, saving tips if desired, for plating. Add asparagus, parsley, and thyme to the onion-shallot mixture, and cook over low heat until the asparagus is tender, stirring frequently. Remove from heat.
- After removing the asparagus mixture from the pan, melt 6 Tbs butter, and sift in flour, while continuously whisking, cook until the mixture gets just a little darker. Add cream slowly, while continuing to whisk.
- Add milk, stock, the asparagus mixture and the bay leaf, and stir until well-combined. Cook on low heat for about half an hour, stirring occasionally.
- If you want a smooth soup, puree using an immersion blender, or a stand blender *very* carefully, or wait till the soup colls first. It will most likely splatter, and it will be very hot.
- Return the soup to the pot, add 1/4c. vermouth, and bring to a simmer. The soup can be served immediately, or let rest for more flavor. Asparagus tips make a great garnish.
The Rating
Reviewed by 4 people-
YUM!!!
leroux
in Surfside Beach loved it
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well this sounds really good.I just got some perfect asparagus and wanted to make my friend some its his favorite. but he hates it thin.this sounds just right.
maywest
in Tangerine loved it
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I love how this recipe uses Vermouth! It gives it an added element that sets it apart from your basic cream of asparagus soups. See more in IMI, 5/16/16: more
DIZ3
in loved it
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