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Horizontal image of a bowl of bright yellow liquid with shaved vegetables next to green stalks, a lemon, and a spoon on a mat.

Creamy Asparagus Soup


  • Author: Katherine and Eddie D’Costa
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Description

It’s a garden in a bowl. Fresh asparagus is blended with shallots, a touch of sherry vinegar, and cream. A hint of lemon makes it tangy.


Ingredients

Scale
  • 1 pound medium green asparagus
  • 4 tablespoons unsalted butter
  • 1 large shallot, minced (about 1/2 cup)
  • 2 tablespoons unbleached all-purpose flour
  • 3 1/2 cups vegetable stock (homemade or low-sodium store bought)
  • 2 cups cold water, divided
  • 1/2 cup heavy cream
  • 1/2 teaspoon sherry vinegar
  • 1/2 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

Instructions

  1. Peel the cut ends of the asparagus spears about 2 inches from the bottom. Discard shavings. Cut spears in half horizontally. Set aside.
  2. Melt the butter in a large stockpot over medium-high heat. 
  3. Add the shallots. Cook for 2-3 minutes or until softened, stirring constantly.
  4. Lower heat to medium-low, add the flour, and cook for about 60 seconds, stirring constantly until thoroughly combined.
  5. Whisking constantly, gradually add the vegetable stock. Increase the heat to high and bring to a boil.
  6. Reduce the heat to medium-low and simmer for 3-5 minutes. Remove from heat and allow to cool for about 5 minutes.
  7. To blanch the asparagus, bring 1 cup cold water to a boil in a medium-size pot. Create an ice bath in a large bowl by filling it with about 2 cups of ice and 1 cup cold water to cover.
  8. As soon as the water has come to a boil, turn off the heat and add the asparagus.
  9. Allow it to blanch for 1 1/2 minutes, then remove with tongs or drain immediately, and transfer the spears to the ice bath. Submerge spears with tongs and allow them to cool in the ice bath for 2 minutes. Drain in a colander, pat dry, and set aside.
  10. Add vegetable stock mixture and blanched spears to a high-speed blender, and blend on high for 30 seconds. If you like, reserve a few spears for garnish.
  11. Add heavy cream, sherry vinegar, kosher salt, ground black pepper, and lemon juice. Blend on high for another 30 seconds.
  12. Transfer soup to a large saucepan or stockpot and simmer for 5 minutes on medium-low heat.
  13. Serve immediately, garnished with lemon zest, and a few thinly sliced blanched asparagus spears if you wish.
  • Category: Vegetables
  • Method: Stovetop
  • Cuisine: Soup

Keywords: asparagus, soup, cream, spring recipe