"Cream of Asparagus is a classic soup that is rarely found on a restaurant menu these days. But classic cream soups always withstand the test of time. In Today’s Home Kitchen we celebrate the annual spring asparagus harvest with our Cream of Asparagus recipe."
Cream of Asparagus
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Prep time: 5mins
Cook time: 20mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1 pound fresh asparagus
- 1/2 cup chicken stock
- 3/4 cup heavy cream
- 1 tbsp chopped fresh tarragon
- 1 tbsp fresh lemon juice
- 1/8 tsp cayenne pepper
- salt and pepper
- asparagus tips for garnish
Method
Step 1
Heat 4 cups salted water to a boil in a heavy stockpot. Cut the white stalk ends off the end of the asparagus. Add the asparagus and cook until just tender, about 3 minutes. Remove the asparagus and drain. Reserve some of the asparagus tips and slice some asparagus to garnish the soup.
Step 2
Cut the asparagus spears into 1" pieces and place in a blender. Add the chicken stock and start the blender on low speed. Add the half and half and continue to blend, then add the tarragon and lemon juice. Continue to puree the asparagus soup, adding more half and half to your desired consistency. Season the soup with cayenne pepper and salt and pepper.
Step 3
Ladle the cream of asparagus into bowls and garnish with asparagus tips and sliced asparagus.
Step 4
You can store the cream of asparagus, covered, in the fridge for up to 3 days. Just before serving heat the cream of asparagus in a saucepan over medium heat.
Step 5
In this recipe, we use fresh tarragon to flavor the asparagus. Tarragon has a slight hint of licorice and enhances the flavor of asparagus. Thyme, rosemary and parsley also work well. This soup is thick, but if you prefer a more creamy, silky soup just strain it after you've pureed it to strain out some of the solids.