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asparagus soup

Ingredients For asparagus soup

  • STOCK INGREDIENTS
  • 1 tsp
    lemon peel, grated
  • pinch
    pepper
  • 1/2 c
    light cream, optional
  • 7 c
    stock
  • 1 Tbsp
    parsley, chopped
  • 1/2 tsp
    salt
  • 3
    leeks, white parts, sliced
  • 3 Tbsp
    butter
  • SOUP INGREDIENTS
  • 8 c
    water, cold
  • 1/2 tsp
    salt
  • 4
    parsley sprigs
  • 1
    celery stalk, chopped
  • 1
    carrot, peeled and chopped
  • 1
    bay leaf
  • 1 c
    leek greens roughly chopped
  • 1 lb
    asparagus, lower ends only
  • parmesan cheese, grated

How To Make asparagus soup

  • 1
    STOCK *** Snap the lower end of the asparagus where they break easily when bent; rinse the ends well and roughly chop them into 1\" pieces.
  • 2
    Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.
  • 3
    SOUP *** Cut off the tips of the asparagus and set aside; Roughly chop the stems into 1\" pieces.
  • 4
    Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed.
  • 5
    Add the asparagus stems, salt and parsley.
  • 6
    Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes.
  • 7
    Blend the soup in a blender; return soup to pot, stir in cream, if using, and thin it with more stock if necessary.
  • 8
    Season to taste with salt, pepper and lemon peel.
  • 9
    In another pot, bring a few cups of water to a boil with a little salt; cook the asparagus tips 1 1/2 to 2 minutes until they are done.
  • 10
    Add them to the soup and bring soup to a gentle simmer.

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