Cream Of Asparagus Soup (Photos)

Here is our way of making this soup.

To make three servings you will need:

Asparagus - maybe 16 stalks here
1/3 to 1/2 of a large onion
1 Tablespoon celery
3 Tablespoons unsalted butter
6 ounces heavy cream
2 cups good chicken stock
1/8 teaspoon cayenne pepper
1 teaspoon salt (to taste)
1 cup water
Lemon juice



Trim the asparagus leaving 2 inches in tops and remove the tough bottom part.



Blanch tops in lightly salted water for maybe 3 minutes.



Then quench in ice water and set aside.



Cut asparagus into 1/4 to 1/2 inch pieces, dice onion and celery.



Sauté onions and celery in 2 Tablespoons butter in a heavy boiler until tender then add asparagus and cook until the asparagus begins to soften.



Add 1/8 teaspoon cayenne pepper (to taste)



I like to harvest the flavor from the tough pieces of asparagus, so in a separate pan I slowly simmer them in 1 cup water until 1/2 - 3/4 reduced.



Then add the 2 cups of chicken broth and 1/4 cup of reduced water harvested from the tough asparagus ends.



Cover and cook at a low boil for 15-20 minutes. The asparagus needs to be tender at end of cooking.



Process the hot soup through a blender. If you have never blended hot liquid, I need to warn you to be very careful. Start the machine on the slowest speed with a cloth on top of the lid and guard against blender explosions.



I blended my soup for maybe 5 minutes.

Return the soup to the heavy boiler, add the heavy cream, bring to a simmer and whisk in 1 Tablespoon of butter. Add a splash of lemon juice to brighten the flavor and taste for salt and pepper.



Plate the soup in a shallow bowl and add the tops you have blanched earlier.



Spoon view:



This is a nice creamy soup with good asparagus flavor.

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