Cream of Asparagus Soup Recipe
This wonderfully delicious cream of asparagus soup is super simple to make, it screams of spring and early summer and is best made with in-season asparagus, which has much more flavour than the stuff available all year round.
Servings 2 Servings
Calories 432kcal
Ingredients
- 1 Medium Echalion or Banana Shallot 50g
- 2 Garlic Cloves
- 500 g Asparagus 20-25 spears
- 35 g Butter 2 tablespoon + 1 teaspoon
- ⅛ teaspoon White Pepper
- 500 ml Vegetable Stock 2 Cups
- 1 Bay Leaf
- Salt (as required)
- 125 ml Double Cream ½ Cup (plus extra for garnish: heavy cream in the US)
- Fresh Chives for Garnish
Instructions
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic cloves and crush them with your hand.
- Roughly chop the asparagus, keeping a few tips back for garnish if you want.
- Heat a 20cm or 8" saucepan over a medium heat and add the butter. When the butter has melted, add the diced shallot and garlic and cook, without colouring, for 5 minutes.
- Add the chopped asparagus, bay leaf, white pepper and pour in the stock and simmer for 10-12 minutes; you want the asparagus to be quite soft.
- Transfer the asparagus to a blender (removing the bay leaf) and blitz until very smooth, then pass it through a fine mesh sieve back into the saucepan.
- Pour in the cream, stir, taste and add more salt and white pepper if needed, then bring the soup back to serving temperature.
- You can fry off some asparagus tips for garnish at this point if you want.
- Serve with a swirl of cream and some freshly snipped chives.
Have a taste whilst the asparagus is cooking and add salt if required.
Nutrition
Serving: 1 | Calories: 432kcal | Carbohydrates: 20g | Protein: 9g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 872mg | Fiber: 6g | Sugar: 8g
