Recipe by Chef John
"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."
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onion, finely diced
salt to taste
fresh asparagus, trimmed and cut into 1-inch pieces
cayenne pepper, or to taste
freshly ground black pepper to taste
heavy whipping cream
heavy whipping cream
freshly grated Parmigiano-Reggiano cheese
About 20 minutes after this soup finished cooking, it was served and disappointed. Little taste was detected. The single pinch of nutmeg and cayenne faintly hinted something was going on in the background but extremely lame. I probably added 3 pinches of each after taste testing while cooking. It was rated 3* at that juncture. The next day, however, this soup significantly improved, and I would rate it between 4*-5*. The cream topping is the star performer so don’t leave that out, and don’t be shy with the lemon zest (or add a few drops of lemon juice to make it more lemony). In terms of method and saving time, blended this soup in a Vitamix blender which eliminated the immersion blender and mesh strainer steps. This would be a fine, healthy choice if wanting to eat light on a hot summer day or trying to trim a hefty waistline. As Chef John said, it is a gorgeously colored, green soup.
Personally, my husband likes more pieces of asparagus in his soup so it was my fault to have used the emersion blender a little too long. I thought it was good. I am hoping tomorrow it tastes better. I had to use a little more seasonings as it was rather bland. I don't think my husband will eat anymore unless I put another pound of asparagus in it and leave it in pieces. Sorry.
Wow, I don't think I've ever been the first person to write a review before. I followed the directions except kept adding more and more of all the seasonings to taste. I also added more of the Parmigiano-Reggiano cheese and lemon rind than recipe called for. This was a very nice soup for spring!
This soup was very easy and delicious. Make sure you pay attention to the long simmering time for the onions, i really wanted to move on after 5 minutes but stuck it out and i'm glad i did. Think of the 15 minutes as time to do the dishes!
wonderful consistency and very easy to prepare.
It's a GREAT and beautiful soup but you will definitely need to add more than a pinch of seasoning to taste as stated, especially additional cayenne pepper. I also poured into my Ninja as I don't own an immersion blender. I left off the cream topping but served with the cheese and still a great soup with a side salad. Thanks Chef John!
Wonderful even though my store was out of heavy cream (gasp), I used half-n-half instead.
My wife is the asparagus eater in our family so I make asparagus soup
occasionally. Springtime especially. This is indeed one of those
dishes that seems to develop flavor overnight. However I found a way
to increase the flavor from the get go. Simply take the tough parts
of the asparagus stem (the part you'd normally discard) and SIMMER
them in the chicken broth for 30 mins or so. Then discard them and
proceed as per recipe. Adds a bang to the flavor.
Many thanks, Chef John.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Cream of Asparagus Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 197
** Calories from Fat: 141
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