Cream of Asparagus Soup
CREAM OF ASPARAGUS SOUP
Recipe adapted from Gourmet, March 2001 (Simple to make and a hit even with
kids who refuse to eat asparagus!)
2 pounds green asparagus
1 large onion, chopped (could also add shallot)
3 cloves garlic minced
3 tablespoons butter or 2 tablespoons butter and 1 tablespoon extra virgin
1 small red or Yukon gold potato, scrubbed and cut into small pieces (helps to
thicken the soup)
5 to 6 cups chicken broth
Splash of dry white wine (optional)
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Salt and pepper
Wash and trim ends off of asparagus. Cut stalks into 1/2-inch pieces. (Option:
You can cook some of the washed and woody ends in 1 or 2 cups of the chicken
broth for 10-15 minutes to intensify the flavor of the broth. Remove and discard
the woody ends after cooking and before using the broth.)
Cook chopped onion and garlic in butter and olive oil in a 4-quart heavy pot over
moderately low heat, stirring, until softened. Add asparagus pieces, potato pieces
and salt and pepper to taste, then cook, stirring, 5 minutes. Add white wine, if
desired. Add 5 cups broth and simmer, covered, until asparagus is very tender,
15 to 20 minutes.
Purée soup in batches in a blender until smooth, transferring to a bowl (use
caution when blending hot liquids), and return to pan. Stir in cream, and add
more broth to thin the soup to desired consistency. Season with salt and pepper.
Reheat soup to desired temperature.
Add lemon juice before serving.