Asparagus at this time of the year is so fabulous! So apart from grilling and blanching it, tossing it in salads I have also been craving asparagus soup.
And did it hit the spot for me this afternoon!
Asparagus comes in both green and white varieties. This recipe is made using the green ones, but you can always try making it with fresh white asparagus too.
When you pick it, make sure that the asparagus is a vivid green and the top should be intact and close-fitting.
The season starts in March and runs through June.
Keep it refrigerated and if you don’t use it within 2–3 days, snap the ends off the spears (hold both ends of the asparagus spear and bend it slightly. It will automatically snap and separate the woody part from the rest. Discard woody ends), wrap the stems in a damp paper towel and refrigerate in the coolest part of your fridge.
Serves 4, appetizer
Serves 2, entrée
Serves 2, entrée
- Finely chop 1 shallot, 1 clove garlic, 4 baby carrots, 1 stick celery
- In a sauce pan, heat 1 tbsp olive oil and sautée the above for 3–4 minutes. Season with salt.
- Add 1 tsp vegetable soup base* or 1 mushroom stock cube. Mix well, stir for 1 minute.
- Follow by adding a whole bunch of asparagus, chopped in 1-inch pieces, 2 cups water, 1 tsp parsley and salt to season this layer of the soup. Cover and let it cook on low for 7–10 minutes, or until the asparagus is soft.
- Puree the soup until smooth, mix in 2 tbsp of heavy cream and swirl.
- Serve warm, garnished with shaved parmesan and parsley, with crusty bread
*Soup base is a healthier option to the stock cubes as it contains less salt. They are available at www.penzeys.com or at Penzey’s at the Grand Central Market, NYC, NY.