I know it is getting warmer outside and not really soup weather, however, this soup needs to be made when the asparagus grows in our garden………..when it’s free! It is the best tasting Asparagus Soup I have ever tasted and I make it every year. I tore this recipe out of a magazine years ago and have modified it into this recipe. I freeze the soup in single serving containers so that I can enjoy this all year long. Once frozen, all I have to do is thaw it in the microwave, whisk it and microwave again until it is hot. You can also heat it in a pan on the stove. It tastes like it was just made fresh this way.
Start by washing a bunch of asparagus.
Hold the bottom and the middle of each piece
of asparagus. Gently bend until it snaps,
you use the top section. Now this doesn’t mean
you have to waste the bottom section. It only
means the bottom section has a tougher skin.
Use your vegetable peeler and peel off that
tough skin and then you can use the stalk
however you want. I’m just spoiled with having a
big asparagus bed and my husband doesn’t like
asparagus so I throw away the bottom section. Now,
if I had to pay for asparagus, I would use all of it!
Using a sharp knife, cut off the tips and set aside.
Cut the top sections into 1/2″ pieces.
Melt butter in a large heavy bottom pan.
Add onion and asparagus (if you are going
to freeze your soup, add the tips to the pan too)
and cook on medium heat for about 5 minutes
or until onion starts to get tender. Add salt,
pepper, chicken broth and potato and bring
to a boil. Turn to a simmer and cook
until the potatoes are tender.
Using an immersion blender or food
processor, blend the soup until there
are no more chunks left. Simmer another
5 minutes. Remove from the heat
and let sit for 5-10 minutes.
Add the heavy cream and using a large
spoon, stir until thoroughly combined.
Add 1 Tbsp. water to a small
bowl along with the asparagus tips.
Cover tightly with plastic wrap and
microwave on high for one minute.
Do not poke a hole in the plastic wrap.
Ladle soup into bowls and add
asparagus tips to each bowl.
- 4 cups of asparagus, cut into 1/2” pieces
- 4 Tbsp. butter
- 1 medium onion, diced
- 2 – 14 oz. cans chicken broth
- 1 medium potato, peeled and diced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup heavy whipping cream
- Wash asparagus, cut off the tips and set tips aside.
- Snap asparagus in two by holding the bottom and middle of each piece. Save the top tender pieces and cut them into 1/2″ pieces.
- Cut asparagus until you have about 4 cups. If you find you need more asparagus, peel the tough skin off of the bottom pieces you snapped off and use them.
- In a large heavy bottom pan, melt butter. Add onions and asparagus. Cook over medium heat until the onions are tender, about 5 minutes.
- Add chicken broth, potato, salt and pepper. Bring to a boil and simmer until potato is tender.
- Using an immersion blender or food processor, blend until smooth. Let sit for 5 minutes.
- Pour heavy whipping cream into the soup and stir with a large spoon.
- Place asparagus tips and 1 Tbsp water into a small bowl. Cover tightly with plastic wrap. Microwave on high for 1 minute.
- Ladle soup into the serving bowls and add asparagus tips to each bowl.
*This freezes well, I freeze mine in plastic containers. Thaw and heat up, whisking frequently, either in the microwave or on the burner over medium heat.*