Asparagus Soup

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Do Ahead Party

Rated: 5 stars out of 5Rate itRead users' reviews (56)

RECIPE
COMMENTS & REVIEWS(56)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 to 12 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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Ingredients

3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish

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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Comments & Reviews

recipe Asparagus Soup
Crystal Santa Cruz, CA 11-08-2009
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DELICIOUS!
Rated: 5 stars out of 5

This soup is so delicious, my boyfriend almost finished the whole batch if it wasn't for the fact he was pretty full after 4... servings! I cut the ingredients in half since I was only cooking for two, the soup didn't have the consistency that I wanted after I added the creme and asparagus spears in the end. So, to do so, I added more heavy cream (ended up using almost a pint), and cooked it for another 15 minutes of so. Then I re-pureed the soup (ended up puree'ing the spears). It came out PERFECT! We also toasted up slices of sweet baguettes smeared with butter and sprinkled with a little minced garlic to accompany the soup. Breaking these toasts up as "croutons" into the soup was an amazing complement!Read more
recipe Asparagus Soup
Carol Weston, FL 06-11-2009
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Fabulous Asparagus Soup
Rated: 5 stars out of 5

Emeril does it again! He has combined asparagus with shallots and leeks to develop a well-balanced flavor that doesn't... compare to the ingredients on their own. Asparagus can be over powering, but the shallots and leeks give it a wonderful sweetness. The recipe was easy to follow and used ingredients that are staples in most homes. Better yet, it is cost effective. This soup can be used as an appetizer when entertaining (people will rave about it!) or as a main course served with toasted Italian bread with swiss cheese. Thank you Emeril!Read more
recipe Asparagus Soup
Dawn portland , OR 05-22-2009
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Easy and so flavorful
Rated: 5 stars out of 5

I just made this soup with asparagus I bought at the local farmers market. I followed the recipe exactly. Easy and delicious.... I will continue to make this all asparagus season. I will try it cold with crab meat next.Read more
recipe Asparagus Soup
Emily St. Louis, MO 05-01-2009
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Great springtime treat!
Rated: 5 stars out of 5

This is a great use of fresh, springtime asparagus. Especially if you need to break out of a rut in preparing asparagus the... same old ways. I didn't have any leeks on hand, so I substituted green onions, and I even subbed skim milk for the cream. The consistency was a little thinner, but the taste didn't suffer at all. This is a delicious soup and I would definitely make it again. The shallots and leeks (or in my case, green onions) add a nice depth of flavor. Read more
recipe Asparagus Soup
Karen Capron, IL 04-29-2009
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Awesome Recipe
Rated: 5 stars out of 5

I made homemade stock from a turkey and my soup had great flavor. I never thought of cooking the woody part of the asparagus... in the stock - great idea. What an awesome recipe. There is a restaurant that we love to go to because they make really good Asparagus Soup, but they don't make it that often so it's hit and miss. Now I can make my own soup at home any time I want. I froze half of the soup without adding the cream so I hope it turns out later down the road. I don't think I'll try it when I have company. But I thought if I would thaw it out and heat it slowly and then add the cream the soup would be just as good as I cooked it today. I'll let you know! Thanks for the great recipe, Emeril. We loved it and I will definately make it again!! Karen H Capron, IL Read more
recipe Asparagus Soup
PAT New Bern, NC 04-24-2009
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Fabulous!
Rated: 5 stars out of 5

Our two dinner guests canceled on us, and I had all this asparagus I was going to roast as a side dish. Instead I tried this... recipe and it's excellent. Top quality ingredients going in result in top quality taste results, so use extra fresh asparagus and good (preferably home made) chicken or vegetable stock and the flavors will sing. This recipe is now a go-to for company because it is fully made in advance and only needs to heat gently just prior to serving. My husband requests it often, and I make it whenever asparagus is abundantly available or on sale. Thanks, Emeril - this one is a keeper!Read more