Try this amazing cream of asparagus soup for an appetizer or meal the whole family will love! Its soulful warmth and creamy, delicious flavors ensure that your whole family will eagerly go back for more!
Cream of Asparagus Soup Recipe
Ingredients you will need:
- 2 lbs. of asparagus, snapped, tips trimmed (reserved)
- 1 small sweet onion, chopped
- 1 quart whole milk
- 1 pint heavy cream
- 3/4 lb. butter
- 4 tablespoons season salt, to taste
- 1 tablespoon freshly cracked pepper, to taste
- 1 tablespoon garlic powder, to taste
- 2 tablespoons extra virgin olive oil
Cut the tips of 2 lbs. asparagus, setting them aside for later. Then cut the remaining asparagus into smaller pieces. Place remaining asparagus in pan.
Fine dice 1 small sweet onion. Place in pan with asparagus.
Add 2 sticks butter to pan.
Add 2 tablespoons season salt to pan.
Over the stove, saute the vegetables and butter. Stir frequently.
Add 1 quart whole milk into a blender. Add the asparagus and onions.
Blend the mixture.
Place the blended mixture into a pot. In a large pot, place water. Place the smaller, mixture-filled pot into the larger pot to form a double boiler. Heat.
In another pan, add 1 stick butter and 1 tablespoon season salt.
Add asparagus tips to pan. Add 1 pint heavy cream to mixture in double boiler.
Saute asparagus tips and butter.
Add sauteed asparagus tips to double boiler.
Turn on heat and cook. Add remaining season salt, pepper, and garlic powder to taste. Stir. Make sure bottom pan has plenty of water, and be sure not to let the bottoms of the pans touch.
Remove from heat. Wait a moment so the soup can thicken. Serve and enjoy!
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Cream of Asparagus Soup Video Recipe
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Cream of Asparagus Soup Video Transcript
Hi, I’m Chef Ted in the Rada Cutlery kitchen. Today we’re going to make cream of asparagus soup.
What I like to do is cut the tips off, then I just cut the stock up into long pieces, just throw them into the pan. I leave the tips whole and throw them in so there are actually chunks of asparagus in the soup. Then I’m going to fine dice a sweet onion. Doesn’t have to be too perfect because it’s all going to go through a blender, anyway. I’m going to add a couple sticks of butter to this as well as season salt.
I’m going to melt the butter down and let the onions sweat. Sautee a bit so that the asparagus stock starts to soften. The asparagus and the onions are cooking down pretty good, so I am going to add a quart of milk into a blender. I’m going to put the asparagus and the onions and asparagus in the blender with the milk in it. Put the lid on the blender really good and tight. And pulse it.
I’ve got a pot with water in it. I’m going to put the stock pot right inside and make a double boiler out of it. That way I don’t have to worry about the milk and cream getting burnt. I put another stick of butter in the pan. A little bit more season salt. I’m going to put all the tips in there. I’m going to take a pint of heavy cream and also add that into the puree.
We’ve got the tips sautéing up nicely. I’m just going to add that into the stock put. Butter and all. You can’t go wrong with butter. It’s got a nice, creamy white color to it. You’ll want to keep tasting this. As it cooks it will change a little bit. I’m adding more season salt to it. I’m going to add a little bit of garlic powder. And a little bit of plain salt. Always make sure you have plenty of water in the bottom pan. Make sure the bottom of the pans don’t touch, otherwise it’s the same thing as putting it on a burner.
Soup’s starting to thicken up good. Has a nice cream texture and green look to it. And there you have my cream of asparagus soup!
End of Video Transcript