Creamy Cream of Asparagus Soup
Asparagus season is here. Even though most markets in the US offer this tasty vegetable through much of the year, the local spring variety is infinitely better. This soup is a breeze to make and can be enjoyed either hot or cold. It's perfect for a lunch or dinner or pour the chilled soup into a thermos for part of a picnic menu.
Equipment
- 1 blender, food processor or immersion blender
Ingredients
- 12 – 16 oz Fresh asparagus (321-450g)
- 1 cup diced and peeled white potatoes (148g) russets, Yukon golds, creamers
- 1 tbsp shallot – diced (10g)
- 2 tbs butter (29g)
- 1 & 1/2 cups chicken or vegetable broth (360ml)
- 1 & 1/2 cups water (360ml)
- 1 tbsp fresh tarragon or 1 tsp dried (2g)
- 2 tsp salt (12g)
- 1/2 tsp white pepper (3g)
- 2 tbsp cremé fraiche (29g)
- 1/4 cup heavy cream (60g)
FOR THE GARNISH
- cremé fraiche
- chopped fresh chives
Instructions
- Cut or snap off the tough bottom stems of the asparagus and cut the remaining asparagus stems into 1 to 2 inch lengths. Keep the tender tips intact. If the stems are very thick, you should peel away the outer covering. Separate the stems from the tips.
- Mix the cream and creme fraiche together until completely combined.
- Peel and dice the potatoes and the shallot and chop the fresh tarragon
- Heat the butter in the bottom of a heavy sauce pan (4 to 5 quart is a good size for this recipe). Add the chopped shallots and sauté until they are translucent and just beginning to color.
- Now add the stock, water, potatoes, tarragon, salt, pepper, all of the asparagus stems along with about 1//2 of the tips.
- Bring the soup to a boil and immediately reduce heat to a simmer. Simmer 15 minutes or until the potatoes are soft.
- Remove the pot from the burner and puree the mixture using your immersion blender or food processor. Mixture should be very smooth, free of lumps and creamy.
- Place the pot back on the burner. With heat set at simmer, add the heavy cream and cremé fraiche blend along with the remaining half of the asparagus tips. Simmer for 10 minutes or until the asparagus tips are just barely tender. Taste to correct seasoning.
TO SERVE
- Ladle soup into warm bowls and top with a dollop of cremé fraiche and a sprinkle of chopped fresh chives or if you prefer, chopped fresh tarragon.