I followed the fried sage appetizer with an elegant cream of asparagus soup. If you’ve ever had a homemade cream soup before, you know the decadently rich quality they possess. The cream boosts the savory notes of vegetables, as does the smooth velvety texture. Canned varieties are a lackluster imitation of actual cream soups—their texture is subpar and they lack freshness. Don’t let a previous experience with canned cream soups dissuade you from making this satisfyingly smooth soup.
I settled on cream of asparagus soup because I wanted to use a vegetable that signified spring. Even though Chicago’s spring seems far off—it snowed a foot last week—I wanted a semblance of it. I associate asparagus with spring not only because it’s a spring crop, but also because I always have it on Easter. This excellent soup makes for a great lunch or first course for dinner.
Featured Ingredient: Asparagus
There are three different cultivated varieties of asparagus: green, white, and purple; there are also several wild varieties. Green is more common in the U.S., while white asparagus is very popular in Europe. Surprisingly, the green and white varieties are the same plant, but the latter has been buried. While purple asparagus is the least common of the three, its coloring is the most striking: a deep purple on the outside with green on the inside. Asparagus comes in a variety of thicknesses, and the thinner the stalks, the more tender it will be. I used green asparagus, but substitute whichever variety is readily available and looks the freshest.
Time saving tip: When cutting asparagus, it’s easier to leave the rubber bands on and cut the stalks as one, rather than individually.
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Cream of Asparagus Soup
Print recipe
| Serves | 4 |
| Meal type | Soup |
| Region | Italian |
| From book | The Silver Spoon |
Ingredients
- 1 lb 5 oz green asparagus (spears trimmed)
- 1/4 cup butter
- 1 onion (thinly sliced)
- 2 Tablespoons all-purpose flour
- 1/2 cup white wine
- 4 Cups vegetable stock (homemade or store bought)
- 3-4 Tablespoons heavy cream
- salt
- pepper
Directions
| Step 1 | |
| Cut off and reserve the asparagus spears and chop the stems. Melt the butter in a large pan, add the onion, and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the asparagus stems and cook for a few minutes, then sprinkle with flour, stir well and pour in the wine and stock. Season with salt and pepper and cook over low heat, stirring frequently, for 30 minutes. | |
| Step 2 | |
| Transfer to a food processor and puree in batches (when pureeing hot foods only fill the food processor half way to avoid burns and spillage). Bring 1 1/2 cups water to a boil in a medium pot and parboil the asparagus spears for 2 minutes. Pour the puree into a clean pan and reheat. Drain the asparagus spears and add to the soup. Cream can be added now or served individually. Serve in individual soup bowls. | |
