Put that fresh spring asparagus to good use in this delicious, creamy soup. Cream of Asparagus Soup Recipe is an easy soup to make and is great as a first course for dinner parties. Of course, I have it as my full meal as it is that good.
Cream of Asparagus Soup
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| By author | Dish Ditty Recipes |
This pretty, easy-to-make first-course soup is flavorful and creamy. There's no skimping on ingredients here: Real butter and real cream.
Ingredients
- 1/2 cup Dry White Wine
- 46oz Chicken Broth
- 1 1/2lb Asparagus (trimmed and washed)
- 1/2 Onion (diced)
- 1/4 teaspoon White Pepper
- 1 1/2 teaspoon Dried Thyme (or 1 Tbl Fresh)
- 4 tablespoons Butter
- 4 tablespoons Flour
- 2 cups Heavy Whipping Cream
- Salt & Black Pepper (to taste)
Directions
| Step 1 | |
| In a large pot, add the dry white wine, chicken broth, asparagus, onions, white pepper, and thyme. Bring to a boil, reduce heat, cover and simmer for 20-30 minutes. | |
| Step 2 | |
| While the soup is cooking, prepare your cream. In a medium saucepan, melt the butter on medium heat. Stir in the flour and cook, stirring constantly for at least one minute. You can cook for longer (I usually do about 2-3 minutes) as the flavors will intensify the longer you cook the butter/flour mixture (a.k.a. roux). Slowly add the cream, stirring constantly. Continue to cook on medium heat, stirring constantly, until mixture is thick and bubbly. DO NOT BURN! Be sure to cook on a medium, not a high temperature, and keep stirring! Remove from heat and wait for the asparagus soup to be done. | |
| Step 3 | |
| Once the asparagus is soft, use an immersion blender and blend the soup until smooth. You can also put it in a blender, but be very careful, as it is super hot. | |
| Step 4 | |
| Once the soup is blended, add a ladle of asparagus soup slowly to the cream base, stirring constantly as you add the soup. Once it is fully incorporated, do this 3-4 more times. Then, reverse the process, and stirring constantly, slowly stir in the cream/asparagus mixture back into the asparagus soup. | |
| Step 5 | |
| Keeping the heat on medium, continue cooking, stirring frequently, until soup comes to a boil. Remove from heat. Taste and adjust seasonings (salt, black pepper, white pepper) as desired. I like to serve with a little cracked pepper on top (as pictured) | |
Cream soups are actually very simple. The hardest part that most people mess up is the cream base. Creating a roux (butter/flour mixture) is not that difficult, but there are a couple things to remember:
- Be sure to cook the butter/flour (roux) mixture a minimum of one minute or the flour will be clumpy and gummy
- Cooking the roux longer will change the flavors and make the dish more ‘nutty’. I prefer a light in color roux for this soup. Other dishes may require a darker colored roux to try to get more intense flavors
- Don’t just dump the cream mixture directly into the soup or it will be lumpy. Yuk. Instead, follow the instructions and add some of the asparagus stock slowly to the cream mixture to prevent lumps and allow you to have a delicious, lump free soup.
That’s it. Really, it is simple if you remember those few things. Enjoy!
