By: Chef Laura Bonicelli
Cream of Asparagus Soup can be served hot or cold, garnished, or not. It is always a wonderful treat in the early Spring when the young asparagus grace the Farmers Market! This recipe reserves the tips, and the soup is thick enough to let them float on the surface.
Cream of Asparagus Soup with Purple Asparagus!
When available, I make Cream of Asparagus Soup with purple asparagus. The purple will mostly disappear when the asparagus simmer; I barely blanch the purple tips to keep their color. The beautiful tips add freshness, color, and a bit of crunch to the soup. I always serve some on the side; people love to add more in – almost like adding crackers.
I love a recipe that uses an entire vegetable. The woody ends that ordinarily would find their way into the garbage flavor the stock making the base intense. Plus, when I do put the stems in the trash, I know I’ve gotten everything out of them I could.
About the Recipe
To me, leeks are a combination of onion and garlic. Their unique flavor is a must in this soup. I use the white and light green parts. Make sure you split the leek in half length-wise and rinse out the dirt if there is any. The soil grows into the layers of the vegetables, so this is important. This is not just for the leeks you buy from the farmers market. Rinse all leeks in this way before preparing.
The leeks and garlic are sautéd in butter, and white wine is added and cooked off to add depth to the flavor.
The middle stalks are cut into small pieces and simmered with the leeks and garlic. This picture is at the beginning of the process, shortly the asparagus will be uniformly green with just a hint of purple.
The final step is to pureé the soup before adding cream. An immersion blender is perfect for this. If you don’t have one, a blender works well. Just be careful, the soup is hot! As I said, this soup is delightful hot, or cold, and I love serving it alongside my Spring Pea Ricotta Salad.
I hope you love my Cream of Asparagus Soup! Buon Appetito!
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