Rich and Creamy Asparagus Soup

Posted by francis keyser Tuesday, May 12, 2009
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 20-25 min.
Cook time: 30-35 min.
Difficulty: 2

I really hate soups in general (I have childhood issues with them) but Zo loves soup. So I pondered a bit about different soups I've enjoyed and figured out it is the consistency that bugs me. So I whipped this rich, creamy and flavorful soup.

Ingredients:
1 lb fresh asparagus (trim off hard ends)
2 tbsp butter
1/2 cup butter
1 Sweet onion (chopped, about 2 1/2 cups)
2 cloves garlic (minced)
1/4 cup flour
1 1/2 cup heavy cream
2 cups vegetable bullion
3 cups milk
3/4 tbsp Parmesan Reggiano
1/4 tsp liquid smoke flavoring (mesquite)
1/2 tsp Cholula hot sauce
3/4 tbsp kosher salt
3/4 tbsp Fresh Crack pepper

In a medium large skillet saute asparagus spears over medium high heat in 2 tbsp butter or until softened (20-25 min.) Cook covered except for when stirring in order to make asparagus soft. Once cooked and cooled cut off top 1/3 of asparagus into 1/2 pieces.

While asparagus is sauteing, melt 1/2 cup butter in a large saucepan over medium heat. Saute the onion and garlic in the butter until golden (about 5 minutes.) Whisk in the flour and stir briskly for 1 minute. Add the vegetable bullion, milk, cream, Parmesan Reggiano, hot sauce, salt, pepper and liquid smoke. Cook 7-10 minutes or until heated through.

Sitting aside the top 1/3 of the asparagus you cut into 1/2 inch pieces, take the asparagus bottoms and cut into halves or thirds. Now there are a few was to go about this next step. You can either use an Immersion blender, a regular blender or a food processor. We have all three so I will explain each;

Way 1. If you have an Immersion blender, add the asparagus bottoms to the soup and blend for 3-4 minutes until all asparagus is liquefied. (This is the easiest way by far.)

Way 2. If you have a regular blender, add all the asparagus bottoms to the blender and then spoon soup into blender until it is about 3/4 way full. Blend till smooth and then stir back into pot and heat through. (This is not to bad.)

Way 3. If you have a food processor you will probably need to do this in two to three steps. Separate asparagus bottoms into batches that will fit your processor. Spoon soup over asparagus until processor is 3/4 full and process until smooth, stirring each batch back into pot and heating through. (Takes a bit of time and can be a mess.)

After whatever way you choose to liquefy asparagus bottoms into the soup, add in tops that you cut into pieces and let simmer for 5 minutes. Turn off and let reach desired serving temperature.
Crack a little fresh pepper and sprinkle a little Parmesan over the top for added flavor. An Italian Parsley garnish looks nice with this meal.

1 Responses to Rich and Creamy Asparagus Soup

  1. jenjo0623 Says:
  2. This is a great recipe! Asparagus can sometimes feel like you're eating a strange hay or grass when it's not cooked right. Not the case here! This recipe definitely does the tasty weed justice!

     

Post a Comment

Search This Blog