Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cream of Asparagus Soup
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 4 to 6 first-course servings (
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 58 mg
- Sodium
- 368 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 4 to 6 first-course servings (
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 58 mg
- Sodium
- 368 mg
Ingredients
Directions
- Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
- Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
- Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
- Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
- Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.
