This asparagus soup recipe is a great example of the less-is-more school of cooking. It's just a simple puree of asparagus with a bit of cream. The result is a delicious asparagus soup that tastes like…asparagus!
Make 6 Portions of Asparagus Soup
- 2 bunches asparagus, washed, woody bottoms trimmed off
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 quart chicken or vegetable stock
- 1/2 cup heavy cream
- cayenne pepper to taste
- salt to taste
Cut the asparagus into 1-inch pieces and set aside (reserve a few tips for garnish - see note below). In a soup pot, melt the butter over medium heat; when it begins to foam add the garlic and cook for 30 seconds. Add the stock and asparagus, and bring to a simmer. Cook for about 5 minutes, until the Asparagus is tender but still green.
When the asparagus is ready, remove from heat and puree using a stick, or regular blender.
Pour back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and cayenne. Ladle the asparagus soup into bowls and serve hot.
Note: If desired, reserve a few asparagus tips to blanch and garnish the top, along with an additional drizzle of cream.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||6 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|