Cream of Asparagus Soup
User Reviews
5
Cream of Asparagus Soup
Description
This soup begins by separating the tender tips of thin asparagus spears, which are briefly blanched to remain bright and crisp for garnish. The remaining asparagus stalks are chopped and cooked with thinly sliced leeks in butter until softened. Adding chicken or vegetable broth, the vegetables are simmered until tender. Frozen peas and freshly grated Parmesan cheese enrich the flavor before the mixture is blended smooth in batches and returned to the pot. Half-and-half and lemon juice stirred in provide creaminess and a gentle acidity. The soup is finished with seasoning and topped with reserved asparagus tips for texture contrast.
Asparagus quality is important: select firm stalks with fresh, closed tips for the best flavor and texture. The recipe yields around six one-cup servings and can be stored refrigerated for several days. It also freezes well when cooled and packaged properly. Freshly grated cheese is preferred to enhance the soup's depth compared to pre-grated varieties.
Ingredients
- 2 pounds asparagus trimmed (see note 1, thin
- 1 tablespoon butter unsalted
- 2 leek white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced
- 3 1/2 cups chicken broth or vegetable broth (see note 2)
- 1/2 cup peas frozen
- 2 tablespoons Parmesan Cheese see note 3, freshly grated
- 1/4 cup half-and-half (see note 4)
- 1/2 teaspoon lemon juice
- salt
Instructions
- Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
- In a small skillet or saucepan, bring 1/2 cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool.
- In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
- Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.
- Working in batches, transfer to a blender and process soup until smooth, about 2 to 3 minutes. Wash out saucepan, then add back blended soup.
- Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like 3/4 teaspoon). Garnish with reserved asparagus tips.
Notes
- Choose firm asparagus with fresh, closed tips and trimmed ends for even cooking and flavor.
- Freshly grate Parmesan or Pecorino cheese rather than using pre-grated types for better taste.
- The soup makes about six 1-cup servings and stores well in the refrigerator up to 4 days.
- You can freeze this soup—cool completely before packing in containers with headspace; freeze up to 3 months.
- Half-and-half can be substituted with sour cream or plain Greek yogurt for a slightly different texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 541mg | 23% |
| Potassium | 514mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1841IU | 37% |
| Vitamin C | 27mg | 30% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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