Asparagus Soup

           Intermediate, Recipes, Soups
Asparagus Soup
1 vote, 5.00 avg. rating (90% score)

asparagus soup



1 ½ lbs. fresh asparagus, rinsed

4 cups chicken stock

2 Tablespoons unsalted butter

½ cup minced shallots (about 2-3 shallots)

1 leek, whites only, well rinsed and sliced

½ Tablespoon minced garlic

¼ teaspoon salt

1/8 teaspoon ground white pepper

1 small new potato, peeled and diced


Trim the attractive tips from the asparagus, about 1 to 1 ½ inches in length from the top. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into ½-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 ½ minutes. Remove with a strainer and refresh in an ice water bath (to stop the cooking process). Drain on paper towels and reserve for 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 stock and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

While asparagus is cooking, cook the potato in a small saucepan with enough water to cover the potato chunks. Once potato is soft, add potato and ¼ cup water from the saucepan to a blend. Puree until smooth, adding more water if needed to reach the consistency of heavy cream.

With a hand-immersion blender or in batches in a food processor or blender, puree the soup until smooth. Adjust the seasoning, to taste. Return to medium heat and add the potato puree and cook until the soup is warmed through, about 3 minutes.

Garnish with asparagus tips and serve.

Makes 4 servings

*This recipe was inspired in whole or in part by The Food Network