Cream of Asparagus

Thank you for all the nice comments about our news! (See previous post.)

The other day Amanda posted on Twitter that she was making asparagus soup. I was intrigued and decided to make some myself. I made some last night, sans recipe, and Will said it was as good as clam chowder (high praise indeed). This is how I did it.

1 smallish white onion, diced
½ stick butter
½ teaspoon sea salt

Cook over low-medium low heat for about 10 minutes, stirring occasionally, until onions are softened. Do not allow them to brown.

3 bunches asparagus, chopped into ½-1 inch pieces
4 cups water + 1 cube bullion (or 4 cups broth)

Add and cook for about 20 minutes until the asparagus is tender. (OK, let’s be honest: mushy.)

Blend soup in batches, carefully because OMG hot liquids in the blender, and return to the pan. (If you have an immersion blender, obviously you can blend the soup right in the pan. You lucky duck.)

1 cup heavy cream

Stir in cream and cook over low flame for just 1-2 minutes.

Serve hot, with a little cracked black pepper if, unlike me, you have not suddenly run out. (I also saw a recipe online that suggested adding a squeeze of fresh lemon juice for serving. While I found it unnecessary, it might be nice.)

Kindly pretend that I have included a sumptuous photograph of the shimmery pale green soup in one of my lovely white soup bowls.

11 thoughts on “Cream of Asparagus

  1. Mary

    May 21, 2009 at 10:51am

    Eeeeeeek! That was a happy squeal because I just now read the last post! How cool. I am so excited for you guys! (Aim for January 11th, it’s a cool birthday. heehee.)

    Mary’s last blog post..Appa-latch-a vs. Appa-lay-chia

  2. briana

    May 21, 2009 at 3:41pm

    i know shelby congratulated will, but i have yet to tell you both how happy i am for you two!! CONGRATS! so let’s see…open birthdates in january…hmmmm, any chance we’ll see a new year’s baby to beat the rush?;P

  3. Amanda

    May 22, 2009 at 8:31am

    Here’s how I did mine (measurements are approximate, as I go by feel):

    Cut asparagus into 1 inch pieces (about 4 cups), and cut thick pieces in half lengthwise so they can get mushy. Cover in water and add a boullion cube (this is the only salt I add). Simmer until asparagus is very soft and there’s about a cup of broth left. Drain broth and save.

    In the same pan push the asparagus to the sides, melt a tablespoon of butter (may want to lightly coat under asparagus so it doesn’t scorch) and stir in a tablespoon of flour. When just mixed, start slowly adding a cup of half and half, stirring constantly and incorporating some of the asparagus into the stirring so you’re breaking up some of the mushier bits. I don’t blend, because I like pieces of asparagus in the soup, and this process incorporates the asparagus into the cream. When all the half and half is added, start adding the broth mix the same way, stirring constantly until soup is hot enough for you.

    Makes two servings, 285 calories.

    Amanda’s last blog post..

  4. Annika

    May 22, 2009 at 8:44am

    Yikes, I just edited mine because it should have said half a teaspoon of salt. Although I didn’t really measure. But I’m pretty sure it wasn’t a whole teaspoon.

  5. Connor

    May 24, 2009 at 9:45am

    That sounds so delicious I might just die.

    Also! Congrats on the soon to be new baby. Sam is going to be a wonderful big brother.

    Connor’s last blog post..The Problem with Historic Zeal.

  6. Diane Dawson

    May 28, 2009 at 9:27pm

    It was yummy!! Thanks for the recipe :)

  7. Diane Dawson

    October 7, 2010 at 2:56pm

    I just went through your archives to find this again. Yum :) Also – so nice to run into all of you at Ikea!

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