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–+ servings
asparagus soup

Asparagus Soup

© Chef Laura Bonicelli
I love this Asparagus Soup because it uses all of the asparagus, and it's incredibly fresh and creamy.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Dish - Vegetarian, MM-Blue, Soups and Stews
Cuisine American
Servings 6 people
Calories 269 kcal

Equipment

  • immersion blender

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

Finishing

  • 1/2 cup heavy cream

Garnish

  • 1/2 cup creme Fraiche, or sour cream and asparagus spears for garnish

Instructions
 

  • 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 20 minutes. This will flavor the stock. Remove stems with a slotted spoon or skimmer and discard.
  • Add the tips to the stock and simmer until just bright green, not more than 1 minute. 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.
  • Return pot to stove and melt the butter over medium-high heat. When foamy, add the leeks and cook until tender, about 3 minutes. Add the garlic and cook for about 1 minute. 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 3 minutes. Add the reserved broth and simmer, uncovered, for 10 minutes. Uncover the pan and continue to simmer until the asparagus pieces are very tender, about an additional 10 minutes. Remove from the heat.
  • 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 3 minutes to heat through.
  • Serve garnished with blanched asparagus spears and a dollop of crËme Fraiche.
    asparagus soup

Notes

copyright: Chef Laura Bonicelli

Nutrition

Calories: 269kcalCarbohydrates: 20gProtein: 13gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 47mgSodium: 493mgPotassium: 915mgFiber: 7gSugar: 8gVitamin A: 3185IUVitamin C: 20mgCalcium: 134mgIron: 8mg
Keyword soup
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