How to Make Cream of Asparagus Soup

How to Make Cream of Asparagus Soup

A simple recipe for creamy asparagus soup with the secret ingredient to achieve the brightest color and flavor. This is the perfect way to celebrate when the first green stems of the season appear.

When the best asparagus starts to appear in every market, you know that spring has arrived. Although asparagus can be found all year round, in my opinion, good things appear in spring. Buy in bulk and start making asparagus!

Asparagus is a perennial crop that requires careful selection and careful handling. Ride the tractor slowly to pull the truck directly above the crop, and the harvester sits on the back of the truck. When the asparagus appeared between their suspended feet, they bent down and picked the asparagus one by one. On warm sunny days, freshly picked asparagus is enough to eat raw.

A simple recipe for creamy asparagus soup with the secret ingredient to achieve the brightest color and flavor. This is the perfect way to celebrate when the first green stems of the season appear.

When the best asparagus starts to appear in every market, you know that spring has arrived. Although asparagus can be found all year round, in my opinion, good things appear in spring. Buy in bulk and start making asparagus!

Asparagus is a perennial crop that requires careful selection and careful handling. Ride the tractor slowly to pull the truck directly above the crop, and the harvester sits on the back of the truck. When the asparagus appeared between their suspended feet, they bent down and picked the asparagus one by one. On warm sunny days, freshly picked asparagus is enough to eat raw.

The sugar in asparagus turns into starch soon after being picked, weakening its bright grassy taste and making the stems less tender.

Here are some good techniques for how to select the best asparagus at the farmer’s market or at the store:

  • Thinner is not always better. Asparagus is sold in different sizes, but it doesn't matter what size you choose, as long as it is fresh. Any fresh asparagus, no matter how big or small, can be soft and delicious.
  • Visual appearance. Look for sturdy, straight and smooth stems whose tips look fresh and have closed buds. The asparagus should be vibrant green with a slight violet hue on the tips and ends. If the asparagus is not stored in a shallow pot, ice cubes, or damp mat, check the ends to see if they are not completely dry or peeled off.
  • What not to buy: Avoid the black tips of asparagus that look wilted, wrinkled, or fall off the stem. The wrinkles on the stem mean that the asparagus has passed its golden age.

How to Store asparagus

Do not wash or soak the asparagus before storing.

Trim the ends to create a new surface area on the stem. Then put them upright in about an inch of cold water. Treat them like flowers in a vase. Coffee cups or ramen are perfect for this!

Then store them upright in the refrigerator. Some people like to wrap the top with loose plastic bags. This allows them to stay longer, 3 to 4 days.

How to cook Asparagus

The best cooking results are when the asparagus is evenly thick. However, please do not cut off too many stems before cooking, thereby cutting off the precious inches of this vegetable.

To remove the hard, fibrous, inedible part of each spear, you can cut or bend it with a knife until it breaks. The asparagus will crack exactly where the tender part ends and the hard part begins.

You can use a vegetable peeler or paring knife to peel the thicker stems to help the asparagus cook evenly.

Asparagus cooks quickly, so no matter what you do, hurry up. If overcooked, the asparagus will become mushy. Here are some of my favorite ways to cook asparagus:

  • Boiling/steaming: Not all of us are lucky enough to have an exquisite asparagus steamer, so I use a shallow pan with a lid and 1/2 inch of water, and cook the asparagus flat in the pan over medium-high heat. This is a boil/steam combination that works well. Asparagus is usually cooked in 5 to 8 minutes.
  • Blanching: If you need asparagus for salads or other cold dishes, boil the asparagus and then immerse them in ice water to stop the cooking process.
  • Baking: Read all relevant information here! Place the asparagus in a single layer on the baking sheet. Drizzle with olive oil, garlic, lemon zest, and lemon juice, then stir well. Season with salt and pepper. Bake in a preheated oven at 425 degrees until the asparagus is brown and speckled, but bright green and tender.
  • Grilling: Place the asparagus spears on a preheated (medium-high heat) grill sprayed with olive oil. Cook for about 5 to 8 minutes until tender, turning occasionally with tongs.

How to make creamy asparagus soup using different variations:

  • Creamy Asparagus Soup with Milk: This produces a very thin soup without the creamy taste or texture that most people look for.
  • Creamy Asparagus Soup, Vegetarian: Of course you can replace the chicken soup with vegetable soup and substitute coconut milk for the cream, but this may affect the taste of the soup you know and love. Please let me know how it goes in the comments below!
  • Creamy Asparagus Soup, Barefoot Countess: Ina added Spanish ham and leeks to her asparagus soup. These are great additives. Who can argue with any kind of ham or bacon?
  • Asparagus and Leek Soup: If you have a few leeks in your vegetable drawer, continue to use them instead of onions in this recipe. Just use the white and the first green, and rinse thoroughly to remove the sand before shredding.
  • Creamy asparagus soup without cream: Add one or two peeled and diced potatoes to the broth and cook until tender. Once pureed, the potatoes can provide a creamy texture to the soup without the need for cream.
  • Creamy asparagus soup, vitamix: Vitamix or Blendtec blenders are very suitable for making soups, as well as making smoothies, flours, mixed drinks, and almost everything. But standard countertop mixers are also suitable for this soup.

How To Make Easy Cream of Asparagus Soup

Every year, when the peak of asparagus comes (and it is now!), a large pot of creamy creamy asparagus soup is always the first thing I do. Made with only two bunches of asparagus and a few pantry staples, it is full of the bright freshness I crave this time of year while still providing all the comfort I expect from a bowl of cream soup. Stir the hot soup quickly in a blender to give it a smooth, luxurious texture, and a small amount of cream adds a touch of richness. Even better, this version was completed in 30 minutes, and the preparation work was less than 5 minutes.

Adjust the cooking time according to your spear

You first cut two pounds of asparagus (about two bunches) into pieces and then sauté them with spices. When the asparagus is barely crispy, you will add the broth and simmer until the spears are very tender. The total stewing time will vary according to the thickness of the spear. According to experience, the thin spear plan is about 8 minutes, the medium spear plan is 12 minutes, and the thick spear plan is 12 minutes at most. Check the spears frequently to make sure they are not overcooked-when they can be easily pierced with a knife but are still bright green, you will know they are ready. If you overcook the asparagus, the color will change from bright to dull and cloudy, and you will lose the vibrant hue you are after.

INGREDIENTS

  • 2 pounds asparagus (about 2 bunches)
  • 1 medium yellow onion
  • 1/2 cloves garlic
  • 1/2 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cup heavy cream

INSTRUCTIONS

  1. Cut the vegetables. Trim about 1-inch off the ends of 2 pounds asparagus and discard. If desired, cut the tips from 12 of the asparagus spears into 2-inch pieces and reserve to garnish the soup. Cut the remaining stalks into 1-inch pieces and set aside. Finely chop 1 medium yellow onion and mince 2 garlic cloves.
  2. Soften the aromatics.Melt 2 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the asparagus stalks, garlic, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until crisp tender, about 5 minutes.
  3. Add the broth.Pour in 4 cups low-sodium chicken or vegetable broth. Bring to a boil.
  4. Simmer the soup. Reduce the heat to maintain a simmer, and simmer uncovered until the asparagus is very tender but still bright green, 8 to 12 minutes.
  5. Purée the soup. Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth. (Alternatively, use an immersion blender.) Return the soup to the pot.
  6. Stir in the cream. Stir in 1/2 cup heavy cream.
  7. Serve the soup.Ladle the soup into bowls, and top with the reserved raw asparagus tips, if using.