Recipe Inspiration: Cream of Asparagus Soup

One night on our cruise, I got served a Cream of Asparagus soup & it was simply divine! Hard to imagine that a green soup was that great, but it really was amazing & I absolutely love asparagus, so I was thrilled that it tantalized my taste buds.  Luckily, my local farmer’s market is still carrying asparagus {they are typically in peak season during the spring}, so I excitedly picked up a basket with the sole intention of making this satisfying soup 🙂
Believe it or not, the following recipe is adapted from Royal Caribbean, which can be found in their Savor: The Royal Caribbean International Cookbook. I made a few tweaks based on Julia Child’s Cream of Asparagus soup recipe, since she is the queen of French cuisine & the French definitely know best how to make sinfully luxurious cream based soups!

SOUP
1/2 pound fresh asparagus
1 1/2 tablespoons unsalted butter
3 shallots, diced
1 leek, white parts only, chopped
1 clove garlic, minced
1 bay leaf
1/3 cup white wine
2 cups vegetable stock or chicken stock
l/3 cup light cream or whipping cream
2 tablespoons flour
Salt and freshly ground white pepper & a few splashes of lemon juice
PREPARATION
Cut the tips off the asparagus, blanch for 3 minutes, cool in ice water, drain and put aside.
In a large saucepan, melt one tablespoon of butter and sauté shallots, leeks, and garlic for about 5 minutes or until soft and translucent.   Add bay leaf, white wine, and asparagus.  Simmer over medium heat until wine is reduced by half.
Add stock and keep it at a simmer for 10 minutes. Add the cream.
Using a hand mixer or food processor, purée the ingredients until smooth.
In a small bowl, mix remaining butter with flour, until it resembles coarse crumbs.  Stir the mixture into soup.  Simmer for 10 minutes, allowing soup to thicken.
Season with salt and pepper to taste along with the lemon juice.
Strain through a coarse sieve or strainer, if you want to make it really silky & smooth.
To serve, ladle into warm bowls and garnish with asparagus tips! Serves 6.
*Note: My soup came out pretty thick, but if you want it creamier & less thick, you can add more stock/water & purée it really well! I am definitely in the market for an amazing food processor {got to get one soon!}!
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2 Responses to Recipe Inspiration: Cream of Asparagus Soup

  1. Martina Skrela says:

    Looks good! I just made a cream of asparagus a few days ago….. yummy……from the William Sanoma cookbook 🙂

  2. Yummy! I am sure yours came out great too 🙂

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