Cream of Asparagus Soup
Servings
2Serving size
about 2 cups as a main courseThis recipe can be multiplied and makes great leftovers. Reheat gently.
Ingredients
| 1 lb. Asparagus, raw |
| 3 quart Water |
| 3 quart Ice water |
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 1/8 tsp., ground Dried tarragon |
| 1/4 tsp. Salt |
| 1 cup Water |
| 1/2 tsp.. Honey |
| 1/2 cup 2% milk |
Instructions
When the water is at a shiver, add the asparagus spears and blanch for 8-10 minutes.
While the asparagus is blanching, fill a large bowl with ice water.
When the asparagus is done, place immediately into ice water and chill for 10 minutes.
While the asparagus is chilling, place the olive oil in a large skillet over medium-high heat.
Add the onion and tarragon and cook slowly for about 10 minutes, adjusting the heat so that the onions become soft and translucent but do not brown.
Cut the chilled asparagus into 1 inch chunks (reserving a few asparagus tips for garnish, if desired), then place the asparagus, salt, water, honey, milk and cooked onions into a blender.
Puree until very smooth.
Reheat gently and serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The key to good asparagus soup is to cook the veggies gently: you want to have the vegetables cooked enough to be soft but not so much that you lose all the flavor. Blanching the asparagus and refreshing is a good way to accomplish this.
For thicker asparagus, use your potato peeler and gently peel the skin at the base of the asparagus. That’s where it’s toughest, especially with the older asparagus.
The instructions for this soup will leave it with some fibrous bits no matter how long you puree it. If you want restaurant quality soup that is creamy with a perfectly smooth texture it is worth the extra step of pressing it through a fine mesh sieve.