Cream of Asparagus Soup is one of my favorite spring time soups. I live in Virginia and asparagus are abundant at this time of the year. Asparagus are one of my favorite vegetables.
There are folks who say they don’t really like them, but I think they have only ever eaten the limp and somewhat slimy asparagus that come from a can! You just don’t know what you are missing until you have roasted some asparagus with a little butter and garlic. How about asparagus in your favorite quiche recipe? Last year, I tried asparagus on the grill! All of the recipes are great.
Today, I want to share a few tips I received from the farmer I get my asparagus from. Then I will share a recipe for the best cream of asparagus soup you have ever tasted!
1.) Soak freshly cut asparagus in cold water to restore firmness and to remove dirt
2.) Store asparagus in a plastic bag or container in the refrigerator. It will keep nicely for 2 weeks or more. If asparagus becomes limp, re-soak in cold water.
3.) Do not snap off the bottom of the asparagus until ready to cook. The ends help retain moisture, freshness and flavor.
4.) To freeze asparagus, steam blanch until color turns dark (2-3 minutes), cool immediately in ice water. Pat dry and freeze in zip-lock bags.
Now, on to the recipe for the best Cream of Asparagus Soup you will ever make.
Cream of Asparagus Soup
- 1 pound asparagus but in 1 inch pieces
- 4 cups of chicken stock or broth
- 1 small onion finley chopped
- 2 Tablespoons butter
- 1 1/2 teaspoon flour
- Salt and Pepper to Taste
- 2 egg yolks
- 6 Tablespoons milk or cream
Put asparagus in a pan with the stock or broth and onion. (Reserve a few tips for garnish)
Cover, bring to a boil, simmer for 6-8 minutes until tender.
Puree asparagus and liquid in a blender (I used my immersion blender)
Melt butter in a large pan, stir in flour and cook, stirring until straw-colored.
Remove from heat and add asparagus puree. Season to taste. Heat to a boil, stiffing, reduce heat and simmer 2 - 3 minutes.
Mix egg yolks and cream together then add a little of the hot soup to the mixture to them. Stir well. When the egg and cream has cooled slightly add to soup, stirring constantly so the eggs don't cook.
Reheat carefully without boiling, adjust seasoning.
Pour in a bowl, add tips for garnish, serve and enjoy!
Recipe NotesI use cream for a rich flavor
If you are looking for more delicious recipes, try these:
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