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Creamy Asparagus Soup

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Rate this recipe 4.8/5 (4 Votes)

Ingredients

  • 1 pound fresh asparagus
  • 5 cups vegetable stock
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 medium-sized potatoes, diced
  • Salt and freshly-ground black pepper to taste
  • 1 cup light cream
  • Fresh chopped chives for garnish

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Cut the bottom half of the asparagus spears into 2-inch lengths and place in them in a soup pot with the vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus ends with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot and return the stock to a simmer.

In a large skillet over medium heat, melt the butter and add the onion, stirring while cooking for 5 minutes. Cut the top half of the asparagus stalks into 1-inch pieces. Add the asparagus pieces, celery and potato to the onion and butter. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add the simmering stock and cover saucepan again, cooking another 7 or 8 minutes, until the potato is tender.

Process these cooked vegetables with a hand blender or in a food processor until smooth, then add this puree back into the soup pot, adding the cream. Simmer for 5 minutes, taste and add salt and pepper, if necessary.

Served warm or chilled, garnished with fresh chives.

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