When spring arrives and asparagus are in season, they are hard to resist, right?
Here is a fresh and easy asparagus soup that makes delicious use of our seasonal asparagus.
A little cream stirred in at the end helps give the soup a creamy texture.
Elise Bauer
What really gives the soup that special something is the addition of a little vermouth at the end.
Sometimes it’s hard to find in the market, but if you have some, use it!
Creamy Asparagus Soup
Want more vibrant green in the soup?
Elise Bauer
Stir in a handful of chopped baby spinach in step 5 with the parsley.
see to it to use heavy cream or full-fat sour cream, or the soup may curdle.
Skip the cream all together.
Elise Bauer
The vermouth really makes this soup shine.
Let it bubble up and reduce by half before adding the asparagus.
Chop the rest of the asparagus stalks into 1/4-inch rounds.
Elise Bauer
Melt the butter in a 4 to 5 quart pot on medium heat.
Add the onions and cook until translucent, about 5 minutes.
Add the garlic (or green garlic) and cook a minute more.
Elise Bauer
Add the chopped asparagus (not the spear tips) to the onions.
Sprinkle with salt and pepper to taste.
Cook another 5 minutes.
Elise Bauer
Increase the heat to a boil, then reduce to a simmer.
Simmer, covered, until the asparagus are tender, about 10 minutes.
Rinse with cool water to stop the cooking.
Elise Bauer
Remove bay leaf and thyme sprigs.
Use either an immersion blender or an upright blender (working in batches) to puree the soup.
For a creamy texture, if you want, press the pureed soup through a sieve or food mill.
Elise Bauer
Stir in the cream (or full-fat sour cream).
Stir in the vermouth and lemon juice.
Season with salt and pepper to taste.
Elise Bauer
Garnish with asparagus tips.
