Asparagus Soup

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Do Ahead Party

Rated: 5 stars out of 5Rate itRead users' reviews (58)

RECIPE
COMMENTS & REVIEWS(58)

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
Elizabeth Franklin, TN 01-08-2010
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Great Asparagus Soup
Rated: 5 stars out of 5

Thought the flavor was wonderful. I cut back on butter and cream to lower fat content and it was still the best.
recipe Asparagus Soup
Mike DeWitt, MI 12-23-2009
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Our Chiristmas Eve Tradition
Rated: 5 stars out of 5

I made this 4 years ago for our family Christmas Eve Dinner and it was such a hit that I've made it every year since (my wife... insists on it) and will again this year.Read more
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