American

Asparagus Soup

Name: Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 people
Ingredients: 4 pounds asparagus; 6 cups chicken or vegetable stock; 2 tablespoons unsalted butter; 1 1/2 cups sliced leeks -- white part only; 2 cloves garlic -- minced; 1/2 cup dry white wine; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup heavy cream; 1/2 cup creme Fraiche, or sour cream and asparagus spears for garnish

I love this Asparagus Soup because it uses all of the asparagus, and it's incredibly fresh and creamy.

By Chef Laura Bonicelli

soup

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Servings

6 people

Ingredients

4 poundsasparagus
6 cupschicken or vegetable stock
2 tablespoonsunsalted butter
1 1/2 cupssliced leeks -- white part only
2 clovesgarlic -- minced
1/2 cupdry white wine
1 teaspoonsalt
1/2 teaspoonfreshly ground black pepper

Finishing

1/2 cupheavy cream

Garnish

1/2 cupcreme Fraiche, or sour cream and asparagus spears for garnish

Nutrition Facts

Per Serving (serves 6 people)

Calories269

Total Fat17g

Cholesterol47mg

Sodium493mg

Total Carbohydrates20g

Dietary Fiber7g

Sugars8g

Protein13g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
Cut the tips (1 1/2 to 2 inches in length) off of the asparagus spears. Cut the woody stem ends (bottom 1/3 of the remaining stalk) from each spear and set aside. Slice the remaining center stalks into 1/2-inch pieces and set aside. In a medium-sized pot, bring the stock to a boil. Add the woody stem ends, lower the heat and simmer, uncovered, for . This will flavor the stock. Remove stems with a slotted spoon or skimmer and discard.
2
Add the tips to the stock and simmer until just bright green, not more than . Do not overcook. Remove with a slotted spoon or skimmer to an ice bath. Remove stems from bath to drain on paper towels. Remove the stock from the pot and reserve.
3
Return pot to stove and melt the butter over medium-high heat. When foamy, add the leeks and cook until tender, about . Add the garlic and cook for about . Increase heat and add wine. Cook the wine off completely. Add the sliced asparagus center stalks, salt, and pepper, and cook, stirring, for 2 to . Add the reserved broth and simmer, uncovered, for . Uncover the pan and continue to simmer until the asparagus pieces are very tender, about an additional . Remove from the heat.
4
Puree the soup, in the pot, using an immersion blender until smooth (some chunks may remain). Add cream and adjust salt and pepper. Return to heat for 2 to to heat through.
5
Serve garnished with blanched asparagus spears and a dollop of crËme Fraiche.