View the print-ready version of this recipe.
One of my favorite soup recipes, this creamy asparagus soup is made without heavy cream – just vegetables, broth, and a bit of Parmesan cheese puréed to silky perfection. It’s perfect for early spring when asparagus is in peak season and there’s still a chill in the air. Serve with a focaccia or a good crusty bread.
(Courtesy of Jennifer Segal)Begin by melting the butter in a large pot. Add the onions and garlic.
(Courtesy of Jennifer Segal)Cook until soft and translucent, about 8 minutes.
(Courtesy of Jennifer Segal)While that’s going, prep the asparagus. Trim off the tips (you’ll use them for a garnish), then cut the remaining spears into 1/2-inch pieces.
(Courtesy of Jennifer Segal)Add the chopped asparagus to the pot, along with the chicken broth, salt, and pepper.
(Courtesy of Jennifer Segal)Bring to a boil.
(Courtesy of Jennifer Segal)Cover and simmer for about 30 minutes until the vegetables are very tender.
(Courtesy of Jennifer Segal)Purée the soup with a hand-held immersion blender until smooth and creamy. Alternatively, you can blend the soup in batches in a blender.
(Courtesy of Jennifer Segal)Return the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese.
(Courtesy of Jennifer Segal)Finally, cook the asparagus tips in salted boiling water for a few minutes until tender-crisp.
(Courtesy of Jennifer Segal)The best way to preserve the bright green color of the tips and keep them crisp is to shock them in an ice bath, but you can also refresh the tips under cold running water.
(Courtesy of Jennifer Segal)Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper.
(Courtesy of Jennifer Segal)By Jennifer Segal
Servings: 4-6
Ingredients
Instructions
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
In the meantime, cut the tips off of one bunch of the asparagus and set aside (you’ll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to “shock” them — this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)
Pair With
Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
This article was originally published on OnceUponaChef.com. Follow on Instagram