Homemade cream of asparagus soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 to 8 servings, depending on bowl or cup size
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Cuisine
Fusion, American, Ecuadorian
Homemade cream of asparagus soup
Description
This cream of asparagus soup starts by sautéing onions and garlic in butter or olive oil before adding the chopped asparagus (excluding tips) to soften slightly. White wine is added and reduced by half to concentrate flavor. Then broth and peeled potato chunks simmer with the vegetables until tender. The soup is cooled and puréed in batches until smooth, optionally strained for an extra velvety texture. Adjust the thickness by adding reserved asparagus boiling water if needed.
Separately, the asparagus tips are boiled briefly until tender and then cooled to retain color and texture. The puréed soup is warmed again and finished with heavy cream (or half and half or yogurt) and lemon juice to balance richness and acidity.
The soup can be garnished with various ingredients such as garlic bread, chopped chives, Parmesan cheese, smoked salmon, pancetta, crème fraîche, and olive oil to add texture and complementary flavors. These garnishes offer flexibility to customize the presentation and taste.
Ingredients
- 2 lbs asparagus cut into small pieces, tips reserved
- 1 potato 5-6oz, peeled and cut into small chunks
- 2 tablespoons butter or olive oil
- 2 garlic minced, cloves
- 1 white onion diced
- 4 cups broth 946 ml or 32 fl oz, can use chicken or veggie broth
- 1 cup white wine
- ½ cup heavy cream can also use half & half or plain yogurt
- ½ lemon juiced
- salt to taste
- black pepper to taste
Soup garnish suggestions (mix and match as you wish):
- garlic bread grilled
- chives chopped or fresh herbs
- Parmesan Cheese
- parsley lemon sauce
- egg soft boiled
- smoked salmon pancetta crispy fried, crème fraiche sauce, drizzle of olive oil etc
- pancetta
- Bacon
- crème fraîche
- olive oil
Instructions
- Sauté the diced onions and crushed garlic in butter or olive oil for about 5 minutes.
- Add the asparagus pieces (save the asparagus tips for later), cook for another 2 minutes.
- Add the wine, cook until reduced by half, on medium high heat for about 5 to 7 minutes.
- Add the broth and the potato chunks.
- Bring to boil, reduce the heat - cover partially - and cook until the asparagus and potato are tender (about 15-20 minutes). Remove from the heat and let it cool down.
- Meanwhile in a small saucepan bring 1 cup of lightly salted water to a boil and add the asparagus tips. Boil for a few minutes until tender (but still green). Remove from the heat, strain the liquid (save it) and place the asparagus tips in cold water.
- Working in batches, blend the cooled down soup until you have a smooth puree. If you want it extra smooth, you can strain it using a fine mesh strainer. If the puree is too thick you can add some of the water used to boil the asparagus to get it to the right consistency.
- Return the asparagus puree mix to the soup pot and re-heat it over low heat. Stir in the cream (or other alternative) and the lemon juice. Mix well, taste and adjust salt if needed. You can mix in the boiled asparagus tips directly to the soup pot or add them individually to each soup cup or bowl.
- Serve the cream of asparagus with your choice of garnishes or sides. I served it with chopped chives, parmesan cheese, parsley lemon sauce, soft boiled eggs, and grilled garlic bread.
User Reviews
Overall Rating
4.8
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