Delicious Creamy Asparagus Soup is a yummy way to make everyone in your family think you’re a gourmet cook even if you’re not. It’s simple to make and tastes amazing.
“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.” – Mario Batali
This soup with the simplicity of the ingredients, makes the asparagus shine and take center-stage.
Asparagus is not only delicious, but healthy for you. It’s full of antioxidants and is a good source of Vitamin E and Vitamin K. Twenty-two percent of your recommended daily allowance of folic acid is in four spears of asparagus.
Best of all, asparagus is full of folate, which is a B vitamin. It will help you improve your mood and ward off irritability.
I needed some of that folate today! Half-way through the soup, I realized I didn’t have any chicken stock left in the freezer. Ugh! I called a couple of neighbors that I can usually count on and they didn’t have any either.
So, I headed to the store in a major windstorm to grab some stock. On the way to the store, my car was plummeted with branches and debris and my little dog (Grayson) was terrified. I hadn’t realized it was that bad when I left.
When I got home with my triumphant chicken stock in hand, I walked into a dark house because the electric was off. A couple of hours later after the electric was finally restored, I was finally able to test the recipe and take some pictures.
Have you ever had one of those days? Today was one of them. This yummy warm soup made it better though.
I love to keep my own chicken stock on hand, but if you prefer not to make your own try this organic Chicken Base on Amazon. I used to have cartons of chicken broth taking up lots of storage space, but having the Chicken, Vegetable, and Beef Base organic version of Better Than Bouillon. (Note to Self: Keep backups, so I don’t have to run to the store!)
I found this recipe in the River Road Recipes IV Welcome Home cookbook. Apparently this cookbook is such a treasure in the south (it’s authors are the Baton Rouge Junior League), that it was even written about in the book “The Divine Secrets of Ya-Ya Sisterhood.” We all know that the south has amazing cuisine, so I was pretty happy to stumble upon this book.
Here’s the recipe for Delicious Creamy Asparagus Soup:
Delicious Creamy Asparagus Soup
- 2 pounds fresh asparagus
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup chopped shallots
- 1 cup chopped onions
- 1 1/2 cups chopped peeled Yukon Gold potatoes
- 1/2 cup chopped carrots
- 6 cups chicken stock
- 1 cup heavy cream
- salt and freshly ground white or black pepper to taste
- Cut off the tips from half the asparagus spears, reserving the stalks. Bring a pot of water to the boiling point and blanche the spears for 30 seconds or until they turn a bright green. Plunge the tips in ice cold water to stop the cooking, drain and set aside.
- Chop up the remaining asparagus into pieces.
- Heat oil and butter in a chemical-free non-stick stockpot. Add the onions and chopped shallots for 5-6 minutes, until tender. Make sure you stir constantly.
- Add the rest of the unblanched asparagus, Yukon gold potatoes and carrots to the onion mixture. Cook over medium heat, until the asparagus turns bright green and stir occasionally.
- Stir in the stock and bring to a boil. Reduce the heat to simmer, and cook for 20 minutes or until the potatoes, asparagus and carrots are soft. Stir occasionally.
- Puree the soup in a blender in batches and return to the stockpot and heat through again.
- Add the heavy cream and mix well. Cook until heated through.
- Add salt and pepper to taste and ladle into soup bowls. Top with blanched asparagus tips and serve immediately.
Tips for making this recipe:
You can use a russet potato instead of the Yukon Gold.
For a spicier soup, add cayenne pepper instead of regular pepper.
If you’re short on time, skip the blanching step.
What You’ll Need to Make Creamy Asparagus Soup:
I stopped using metal pans years ago. The simple solution is use ceramic lined pots and pans. You can find them here.
Let me know in the comments below if you tried the soup and how you liked it.
Thanks for stopping by!