Rebecca's Cooking Journal

salt and pepper

Creamy Asparagus Soup

When my husband is out of town (and that is often), I don’t cook very often. That’s why I’ve been rather quiet around here. But last week, I had some friends over for lunch and I felt I should make some springy soup. I based my recipe on this one from Simply Recipes (I find myself using that site as a guide very often).

I never take pictures of my food, although I know many food bloggers do. I tried to on this one and it just did not look right. In fact, it looked disgusting. Some day I’ll figure it out. In the mean time, trust me: this was delicious.

I didn’t add the alcohol, because I never cook with alcohol. I also put in less stock compared to the asparagus. In the end, it was good, but seemed to be missing a “kick.” Did it need more lemon juice? More salt and pepper? More asparagus? I’m not sure. Next time I make it, I’ll have to experiment. I’ll probably start by using fresh lemon juice (instead of concentrate) and more thyme.

Creamy Asparagus Soup Recipe

Yield: 4


2 lbs asparagus
1 large yellow onion, chopped
3 Tbsp unsalted butter
4 cups chicken broth (one container)
fresh thyme
1/3 cup heavy cream
A few drops of lemon juice, concentrated
Salt and pepper

Directions: Snap off bottoms of asparagus and discard. Cut 1 or 2 inch tips from top of asparagus (depending on size of asparagus).  Cut remaining pieces of asparagus into 1/2-inch pieces.

Cook onion in butter in a pot over moderately low heat until softened. Add asparagus pieces and salt and pepper to taste. Cook 5 more minutes. Add broth and some fresh thyme leaves. Simmer, stirring occasionally, until asparagus is very tender, 15 to 20 minutes.While soup simmers, boil asparagus tips in water for 1 or 2 minutes until cooked; take off heat and immerse in ice bath to stop cooking and retain color. Set aside.

When asparagus is tender, let cool. Purée soup in batches in a blender until smooth.

Return to pan and bring to temperature. Stir in cream and some drops of lemon juice concentrate. Season with salt and pepper to taste.

Garnish with asparagus tips.

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