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Popular Recipes Chef John's Cream of Asparagus Soup

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Chef John's Cream of Asparagus Soup

"For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe."

Ingredients :

  • 2 tablespoons butter
  • 1 onion, finely diced
  • salt to taste
  • 4 cups chicken broth
  • 2 cups water
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • 1 pinch ground nutmeg
  • 1/2 cup heavy whipping cream
  • Cream Topping:
  • 1/4 cup heavy whipping cream (optional)
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon lemon zest (optional)
  • 1 pinch cayenne pepper (optional)

Instructions :

Prep : 10M Cook : 6M Ready in : 1H
  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Notes :

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