Fast-forward to this weekend when Asparagus was a good price at Whole Foods. I picked-up about 2 pounds, thinking maybe I'll roast half and turn the other half into a creamy, velvety soup. When I placed the milk delivery order this week (we have old-fashioned glass bottle milk delivery service), I tacked-on a pint of half & half and planned to make the soup tonight for dinner. It was delicious! And we finished the whole pot between my wife and I.
I hope you enjoy the recipe as much as we did.
Creamy Asparagus Soup
Makes 4-6 Meal-Sized Servings
Note: The step of putting it through a fine-mesh strainer is frankly a bit of a pain and totally optional. However, it does make the difference between a velvety soup and one that's a little gritty--especially with asparagus. And don't skip the butter. It gives it a little something extra in texture and flavor that you don't directly notice but it's obvious something is missing when it's gone.
2 pounds thin asparagus
1 small onion, finely chopped
3 cloves of garlic, minced or pressed
1/2 cup white wine
water or chicken stock, heated to a simmer
3/4 cup of half & half or heavy cream
2 tablespoons butter
2 tablespoons olive oil
salt & pepper
- Wash the asparagus and trim off the woody ends. If all you can find is thick asparagus, consider peeling the bottom third of each stalk with a vegetable peeler to make straining the soup easier. Slice into thin rounds.
- In a large pot, saute the asparagus and onion in olive oil with a heavy pinch of salt until it begins to soften. Add the garlic and cook a moment until the garlic softens.
- Add the white wine and simmer a minute or two until the harsh alcohol smell goes away.
- Add enough water or stock to cover the vegetables completely. Bring to a low boil and cook until all the vegetables are completely soft.
- Remove the pan from the heat. Using an immersion blender or a jar blender, puree the soup until it's as smooth as you can get it.
- Working in batches, pour the soup into a fine-mesh sieve. Using the back of a ladle or large spoon, press the soup through the sieve until only a little bit of fibrous material remains. Scrape the bottom of the sieve to make sure all the pulp that passed through ends-up in the bowl.
- Return the soup to the pot and bring to a simmer. Stir-in cream and butter until it is well incorporated. Taste and adjust seasoning to your liking. If the soup is too too thin and watery, simmer a bit until it thickens.