Cream of Asparagus Soup
Rich Asparagus simmered and touched with a hint of cream
Servings: 8
Calories: 252kcal
Equipment
- 1 blender or immersion blender preferred
- 1 cutting board
- 1 knife
- 1 stockpot
- 1 spoon
- 1 saute pan
Ingredients
- 2 lbs asparagus trim edible portion off, reserve stems for stock
- ⅔ cup onion
- ⅔ cup celery
- 2½ oz butter
- 2½ oz flour
- 2 quarts Chicken Stock
- 1 tsp olive oil
- 2½ oz Heavy Cream
- 3 tbsp parmesan grated
Instructions
Stock
- Place stems in stock, bring to a boil, reduce to a simmer, simmer for 10 minutes, (your goal is to extract all of the asparagus flavors from the inedible portion of the asparagus)
- Strain stock into a bowl or another stockpot, discard the stems
Building the body of the soup
- Saute celery, onions in 1 tsp olive oil
- Trim some of the tips of the asparagus to use for garnish, place these tips into 1 cup of the hot stock, let sit in the broth for 4 minutes, strain, and add stock back into the stockpot. Cool tips until it is the time to garnish your soup
- Add the celery, the onions, and the remaining edible portion of the asparagus to the stockpot.
Roux/Thickener
- in a saucepan on medium heat or saute pan melt the butter, combine flour and mix thoroughly. Continue to cook on medium heat for 2-3 minutes until you smell a slightly nutty aroma.
Thicken Soup
- Blend vegetables into stock either with an immersion blender or in a traditional blender.
- Blend the roux into the vegetable thickened soup; use an immersion blender or a traditional blender
- Adjust the seasoning using salt and pepper
- Add the cream
- Place soup in a bowl, garnish with asparagus tips and parmesan cheese
Nutrition
Serving: 10oz | Calories: 252kcal | Carbohydrates: 21g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 437mg | Potassium: 541mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1269IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg