Creamy Asparagus Soup
This creamy asparagus soup is spring in a bowl! Velvety smooth, vibrantly green, and bursting with the fresh, earthy flavor of just-picked asparagus. A touch of cream makes it luxuriously rich, while herbs and a hint of lemon keep it light and lively.
Yield: All recipes serve 2 people
Chef Notes: Soup can be made several days ahead and heated up and garnished when ready to eat.
Leftover crispy prosciutto (from Shrimp & Grits) makes a lovely garnish to this soup.
This soup can be served chilled!
Components
Asparagus Soup
Crumbled Feta/Goat Cheese
Radish
Fresh Herbs (Chive, Tarragon)
Sourdough/GF Crackers (optional)
Mise
Trim, blanch & shock asparagus▸ Remove the woody ends from the asparagus. Trim into 1" pieces. Blanch and shock (video) the asparagus.
Prepare the garnishes: Juice and zest the lemon▸ . Slice the radish. Crumble the feta. Slice the radish. Pick/Mince the herbs.
Build the soup: Dice the 1/2 onion▸ and mince the 2 garlic cloves▸ . In a saucepan, sauté the onion until softened. Add the garlic until aromatic. Add 4 C cold stock and 2 C frozen peas. Using a blender/immersion blender or food processor, puree the soup until smooth.
Finish the soup: Return the soup to the heat and bring to a gentle simmer. Remove from the heat and mix in the lemon juice and zest and cream. Stir, taste and season to your liking.