Asparagus Soup

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
8 to 12 servings
Level:
Intermediate

Ingredients
Directions

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.


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4.8 118
This was a great tasting soup and so easy to prepare. I did modify it just a bit by using low fat cream cheese instead of the heavy cream, it was delicious! I also added a "BAM!" dash of smoked paprika along with the grated parmesan for garnish. I will definitely be making this again and again! item not reviewed by moderator and published
Great asparagus flavor. I feel like it was missing something though. Added lemon juice at the end but I just felt like it needed something else. Maybe a little hot sauce? The grated parm was a nice touch. item not reviewed by moderator and published
,,Amazing! I should have followed the reviews and made the whole recipe instead of cutting it in half! Pairs great with a BLT for a nice summer soup and sandwich night! item not reviewed by moderator and published
After looking all over for a good asparagus soup recipe, I settled on this one from Emeril. Its the only one, that I was able to find, that actually uses those woody asparagus ends that we toss away, to add flavor to the stock. I followed his recipe very closely, except for reducing quantities by 50%, just in case it didn't give me the flavor I was looking for. I didn't want to be stuck with a huge pot of soup. I did use homemade chicken stock and I think I may have kept the amount of garlic the same, I used 3 cloves and just minced it up for the soup. It was delish! Now I wish I had made more! This recipe is fantastic. The flavor is amazing. I am wondering how this would taste using vege stock as I have some vegetarian friends I would love to make this for. I'm adding this one to my keeper file. item not reviewed by moderator and published
It's asparagus season! It's a short season in Michigan, so I was looking for a variety of recipes to prepare this spring time deliciousness. Found Emerill's recipe for soup, read the reviews, and HAD to try it. OMG! It is heaven in a bowl. Followed the recipe except for leeks.(didn't have any on hand), but had seen another Food Network chef''s recipe that called for chopped red onion. When all blended with the immersion blender, the flavors were perfection. Love serving the tips and grated parmesan like sprinkles on a sundae. Yum! Can't wait to make this again for friends and family gatherings. They will think I'm a gourmet cook. item not reviewed by moderator and published
I make this often. If I find asparagus on sale, I will often load up the cart and make this lovely soup. I have used homemade stock and purchased stock and find little difference, much to my dismay!. I once thought I could process the woody stems into the soup: don't do it. No matter how long you cook them they will not liquefy. It was like eating soup full of hairs. I usually make this to freeze. Works like a charm. I have been able to skip both the cream and cheese and do not use the pretty tips for decoration. I am sure all of these steps would not hurt the soup, but I find them unnecessary. I believe the secret to making this soup is to use a generous amount of the shallots, leeks and garlic. I also believe that a little extra asparagus helps with the consistency. Put your love and time into flavoring the stock with the woody ends, let them linger. I have actually put this into a crock pot and let them work all night; the flavor just pops. item not reviewed by moderator and published
This is divine! I used whole milk instead of cream, and it was plenty rich and creamy. Don't skimp on the shallots - those and the white pepper are what make this - will go into my all-time favorites!! item not reviewed by moderator and published
I just made this. I tasted before adding the cream due to all the reviews. I love it both ways - completely and utterly divine. Just for that step up I also drizzled some White Truffle Oil ( a very little amount) and it kicked up a few notches. A keeper for sure. item not reviewed by moderator and published
Instead of bringing regular asparagus to Christmas dinner, I brought this. It was LOVED! I purchased Emril's chicken stock from the grocery store and used regular onions. PS: the make-ahead directions were great. item not reviewed by moderator and published
I have made this several times and my whole family loves it, from my picky 7 year old to my husband...they even ask for it and get excited when I tell them it's what's for dinner...the flavor is rich and is perfect for a cool night with crusty bread and butter. item not reviewed by moderator and published

Not what you're looking for? Try:

Asparagus Soup

Recipe courtesy of Guy Fieri