Description
For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here’s an ultra-easy and gorgeously colored cream of asparagus soup recipe.
Ingredients
- 2 tablespoons butter
- 1 onion, finely diced
- salt to taste
- 4 cups chicken broth
- 2 cups water
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1 pinch cayenne pepper, or to taste (Optional)
- freshly ground black pepper to taste
- 1 pinch ground nutmeg
- ½ cup heavy whipping cream (Optional)
- ¼ cup heavy whipping cream (Optional)
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon lemon zest (Optional)
- 1 pinch cayenne pepper (Optional)
Instructions
- Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden
- about 10 minutes.
- Pour chicken broth and water into the pot. Bring to a boil
- reduce heat to medium
- and simmer 15 minutes.
- Place asparagus pieces in simmering broth. Cook
- stirring occasionally until asparagus is just tender and still bright green
- 5 to 10 minutes. Remove from heat.
- Use an immersion blender to blend soup until smooth
- about 3 minutes.
- For a finer texture
- strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
- Turn heat to low. Season with cayenne pepper
- black pepper
- and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
- Place 1/4 cup cream
- Parmigiano-Reggiano cheese
- and lemon zest in a small bowl. Whisk until frothy and slightly thickened
- about 1 minute.
- Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
- Sprinkle with a pinch of lemon zest and cayenne pepper
- if desired.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6