RECIPE: Asparagus Cream Soup

dancinglemonsMarch 15, 2010

Could not bear to keep throwing out the asparagus parts that are hard and woody.

When you snap your asparagus to cook them SAVE those woody ends. When you have about 3-4 cups you are ready.

3-4 cups asparagus woody ends

2 cups water

Salt as desired

1/2 cup heavy cream

2-3 TBSP butter

1/4 tsp fresh ground black pepper (after cooking complete)

Simmer the woody ends of asparagus in the water for about an hour until very, very tender

Pour the water and asparagus into a blender and blend until liquified add black pepper, heavy cream and butter - salt if desired and pulse the blender to incorporate.

Serve with a dolop of creme fraiche or sour cream.

When I did not have enough asparagus I have used carrots and asparagus together.

DL

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ann_t

You can never go wrong with Asparagus Cream soup. I have some asparagus in the fridge that I bought yesterday and never cooked it so it is now destined for soup tonight.

My recipe is a little different from yours. I make a roux with butter and flour, seasoned with a little fresh garlic, salt and pepper and I use chicken broth for the liquid. The asparagus is added and simmered for about 20 minutes or so until tender. I use a stick blender to puree and then add a cup of heavy cream and serve. If I'm being fancy I'll cook the tips separately and add just before serving along with a dollop of whipped cream.

Ann

    Bookmark   March 15, 2010 at 5:26PM
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dancinglemons

ann t,

I am going to try your recipe with the roux. Just got a bunch of asparagus today. Only thing is my stick blender doesn't always get the woody ends smooth but if I have really young asparagus the stick blender works great!! (Saves washing that blender jar and blade too!)

DL

    Bookmark   March 16, 2010 at 2:59AM
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graanieb

Good ideas, have to try it with hard ends of broccoli too.
Thanks.

    Bookmark   March 16, 2010 at 5:45PM
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dancinglemons

graanieb,

Great suggestion. I will be trying the broccoli variation soon.

DL

    Bookmark   March 17, 2010 at 2:27AM
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