Cream of Asparagus Soup
Tender stalks of asparagus and crunchy croutons add texture and a rustic elegance to this creamy soup.
Serves: 6Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 bunch fresh asparagus, divided
- 1 tsp. salt
- 1⁄4 cup white wine
- 3 cups vegetable stock or water
- 2 cups light cream
- 2 Tbsp. chopped chives
- 1 Tbsp. chopped parsley
- 1⁄4 tsp. freshly ground black pepper
- 1 1⁄2 cups croutons
- Fill a large skillet with 1 inch of water. Bring to a boil over high heat. Add 6 asparagus stalks (tough ends removed) and cook for 5 to 7 minutes, or until tender. Drain.
- In a large, Dutch oven over medium heat, heat olive oil. Add onions and cook for 10 minutes, or until translucent. Stir in garlic and cook for 30 seconds. Add the remaining asparagus (chopped into 1-inch pieces) and 1 teaspoon of salt. Increase heat to medium-high, stir in wine, and cook for 1 minute. Add the stock and bring to a simmer. Reduce heat to medium-low and simmer for 20 minutes, or until asparagus is very tender. Remove from heat.
- With an immersion blender, purée soup until very smooth. Stir in cream, chives, parsley, and pepper. Top with tender stalks of asparagus and croutons before serving.