Cream of Asparagus Soup Recipe?
saute some shallots or scallions and diced carrots just till fragrant (no color) in canola or olive oil. possibly a bay leaf and few sprinkles of thyme. when the dried herbs start to sizzle add your chopped asparagus. sautee til bright green. add chicken or vegetable stock just to cover. bring to a boil then simmer til asparagus is cooked through.
remove asparagus. strain cooking broth. puree asparagus with just enough stock to liquefy. adding the stock in small amounts. add a knob of butter. whir the mixture to melt the butter. add cream til you get your desired consistency. return to low heat. salt and pepper to taste. do not allow to boil.
this method will work with any vegetable or combo thereof. if you prefer olive oil to butter. that's fine too.
I just made cream of asparagus soup last night, funny to see this post this morning!. I didn't want to expend a huge amount of effort, didn't want to have to use a lot of different utensils and didn't want the soup to take a lot of time. So after reviewing numerous recipes I created the following soup, based on what I had in the pantry. It's simple, and I was quite pleased with the result. My soup was a lovely light green, with a nice body and great flavor. We were so happy with this soup that I wrote my recipe down right after dinner so I could recreate it again. Here is it, hope you enjoy:
Cream of Asparagus soup
1.25 pounds asparagus
2 to 4 tablespoons unsalted butter ( or sub olive oil)
4 cups chicken stock
1/2 large white onion (or sub leeks), chopped
1 large shallot, minced
Kosher salt and freshly ground pepper
Heavy cream - 1/4 to 1/2 cup
1. Trim off the tips of the asparagus, about the top third or so of the stalk, chop the tips and set aside. Don't bother trimming off the woody bottoms of the stalks, just remove the first half inch or so. Chop the stalks.
2. Heat two tablespoons butter in a saucepan over medium heat. Add the chopped asparagus stalks and cook until they begin to soften, about 10 minutes.
3. Add the chicken stock, bring to a boil, then simmer for about 15 to 20 minutes.
4. Strain the stock to remove the chopped asparagus bits and discard the asparagus.
5. In the same saucepan, heat the remaining butter or oil over medium heat, add the onion, shallots, salt and pepper and cook for a couple minutes without browning. Add the reserved chopped asparagus tips and cook until the asparagus begins to soften, about 10 minutes.
6. Return the strained stock to the saucepan, bring quickly to a boil and reduce heat to a simmer, cooking for about 5 minutes. Don't cook so long that the asparagus loses its bright green color.
7. Pour in the cream, heat for a minute or two, then puree with an immersion blender. Adjust the seasoning and serve.
If I'd had any on hand I think a crouton made from a good, coarse country bread would be nice floated on top, but I was quite happy with this simple little soup on its own.