Prep 10 mins
Cook 25 mins
This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.
- 1 lb fresh asparagus spear
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 24 ounces low sodium chicken broth (quantity to taste) or 24 ounces reduced-sodium chicken broth (quantity to taste) or 24 ounces chicken broth (quantity to taste)
- 1 medium potato, peeled and diced
- 1 celery rib, chopped
- 1 teaspoon dried thyme (or fresh thyme)
- 8 ounces cream (You may want to use evaporated skim milk to cut more fat)
- salt or salt substitute
- fresh ground white pepper
- Soak and rinse asparagus.
- Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
- In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
- Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
- Cover and bring to a boil.
- Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
- Remove from heat and let cool.
- Remove asparagus tips and set aside.
- Place half of the soup at a time in a blender container.
- Cover and blend at high speed for 20 to 30 seconds or until very smooth.
- Pass through a fine sieve and return blended soup to saucepan.
- Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
- Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.
So when I buy asparagus and prepare it for dinner and perform the "hold the bottom and bend it til it snaps" to ensure I only use the best part for dinner I am often left with a pieces up to 4-inches long and just can't seem to throw them out. So trim off the supertough part and then flash freeze them and put them into bags. And when I have several bags that seem to add up to a bunch or so of asparagus I use them to make soup. Tonight short on time and while rifling through the freezer tossing bag after bag of asparagus ends aside, I thought it was time to whip up a quick soup. So to recipezaar, oops food.com, I go and find this wonderful recipe. Followed it exactly -- love the thyme and white pepper combo -- and used the advice of substituting condensed milk for some of the cream. Okay the straining part is a bit of a pain when using the tougher ends of asparagus but other than that this soup was really good and the flash frozen asparagus ends made a lovely soup that fed a family of four for a very economical price. Thanks for posting Mille -- great recipe added to my main cookbook.
Doubled recipe, and used 2 1/4 lbs asparagus as that is the bundle size i buy. Followed sugggestion of condensed skim milk in lieu of cream. What a treat! Making 3rd batch in 2 weeks now, we can't get enough.
I made a modification (based ob another recipe that sound good but not quite there). 1/3-1/2 cup sour cream (I did not measure, used wbat was left in the container) plus one cup whole milk. Excellent recipe. I apologize Millie. I don't know how to follow a recipe any more! It turned out great though.