Cream of Asparagus Soup

Cream of Asparagus Soup

Asparagus soup is a creamy, flavorful dish made primarily from fresh or frozen asparagus spears. This soup is celebrated for its delicate, earthy flavor and vibrant green color, which comes from the tender asparagus stalks. The base typically includes a blend of sautéed onions, garlic, and sometimes leeks, which are cooked in butter or olive oil to create a rich, aromatic foundation.

Cream of Asparagus Soup

Ingredients

• ¼ pound butter

• 1 small white onion

• 1 rib of celery

• 1 carrot

• 1 small bunch of asparagus

• 2 Tablespoons minced garlic

• 2 Tablespoons savory

• 1 Tablespoon fennel seeds

• ½ cup flour

• 3 cups chicken stock

• 1 cup heavy cream or milk

• Salt and pepper to taste

Method

1. Chop the onion, celery, and carrot into a small dice

2. Clean and chop the asparagus into a small dice

3. In a large stock pot or Dutch oven, melt the butter over medium-low heat

4. Add the mirepoix and the asparagus, and sauté until tender, stirring as needed. Season with salt and pepper

5. Add the fennel seeds, savory, and the minced garlic, and sauté until fragrant

6. Add the flour to create a roux, and stir until the consistency of peanut butter

7. Add the chicken stock and whisk until the soup thickens

8. When the soup is thickened, use an immersion blender or add the soup to a blender and puree until smooth.

9. Add the mixture back into the pot and simmer while adding the heavy cream, whisking continuously.

Taste, and add salt and pepper as needed

Serve hot with a slice of crusty bread

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