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.

Reviews & Comments 3

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    " It was good "
    DIZ3 ate it and said...
    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: Cream Of Asparagus Soup
    Was this review helpful? Yes Flag
    " It was excellent "
    maywest ate it and said...
    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.
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  • zanna 11 years ago
    Sounds great,thanks:).
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    " It was excellent "
    leroux ate it and said...
    YUM!!!
    Was this review helpful? Yes Flag

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