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.
Photo: Asparagus Soup Recipe
















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By amobenauer_11995014
Lakeville, 63
on May 20, 2012
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If we could give this recipe 6 stars we would. This soup was amazing! It was the best soup we have ever make by miles. Emeril got this one right with the leeks, shallots and garlic. Wow!!!
By TroyDoersch
Oshkosh, WI
on May 16, 2012
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Very tasty! It does come out a bit "pulpy" as one other review pointed out, but it didn't bother me one bit. In fact, I rather enjoyed that bit of texture that remained. The cream is also totally optional in my opinion, this soup is naturally delicious on it's own...but I do recommend adding some parmesan to finish.
By veerchick
Charlotte, NC
on May 09, 2012
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Fantastic! I added a bit of silken tofu when blending to add some protein. I doubt it changed the superb flavor of this soup since I was tasting as I went along and the asparagus is a bold veggie. I served it to my boys, 7 & 9 the minute they walked in the door after school and they LOVED it! It was still very hot so I added a dash of half & half and they said it was even better. I ate mine without and was one happy mama. I forgot about the parm when I served it and am convinced you can skip it if you are watching sodium and cals.
Read all 91 reviews