Asparagus has been in season for the last few weeks. I’ve stocked up, and was so excited to see a recipe via House Beautiful about Cream of Asparagus soup. I am a huge fan of Cream of Broccoli soup, so I decided to make my own Cream of Asparagus soup, adding my favorite things from my Cream of Broccoli recipe.
The result was a hit! It’s a funny color, but everyone slurped it up. I’m not even sure what it does as a leftover in the fridge, because there weren’t any leftovers to be had. If you have some that sits overnight in the fridge, will you tell me how it is the next day?
This isn’t a real “hefty” soup, so I think it’s best served with a larger meal.
Cream of Asparagus Soup
6 cups chicken broth
2 whole shallots, skinned and sectioned
4-5 small potatoes (any kind) skinned and chopped large
1 cube butter (no substitutes)
1-2 large bay leaves
2 bundles fresh asparagus, chopped large, hard end discarded on stem
1-2 cups cream
Salt and fresh cracked pepper to taste
In a medium sized saucepan, melt butter. Drop in shallots and let simmer until they are tender (don’t brown). Add potatoes, bay leaves, and chicken broth. Boil everything together for 10 minutes. Add asparagus, and keep boiling until the asparagus is tender. Remove from heat, and pull out the bay leaves. Then blend the veggies and broth together in a blender or food processor until it is smooth. (May take two batches). Return to the saucepan, and return to the stove over low heat. Add cream, salt, and pepper to taste. Serve immediately.