Cream of Asparagus Soup

Cream of Asparagus Soup Recipe from France - Ingredients and Steps

Region / culture: France | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Cream of asparagus soup is a classic dish that is perfect for any time of year. This creamy and flavorful soup is made with fresh asparagus, chicken broth, butter, and cream. It is a comforting and delicious soup that is sure to warm you up on a cold day.

History

Cream of asparagus soup has been enjoyed for centuries, with its origins dating back to ancient Rome. Asparagus was highly prized by the Romans for its delicate flavor and health benefits. Over the years, the recipe has evolved and been adapted to suit different tastes and preferences.

Ingredients

1 lb (454 g) fresh asparagus
3 cups chicken broth
2 tbsp flour
3 tbsp unsalted butter
2 egg yolks
0.5 cup heavy cream
1 tsp salt
1 tsp freshly ground black pepper
1 tsp freshly ground white pepper

How to prepare

Cut the asparagus into small pieces.
Place the asparagus in a heavy pot and cover with cold water.
Bring the water to a boil and simmer for fifteen minutes.
Add the chicken broth.
Mix the flour with butter until smooth.
Add the flour and butter mixture to the soup.
Bring the soup to a boil.
Pour the soup into a blender and blend until smooth.
Return the blended soup to the pot.
Mix the egg yolks with the cream and add to the soup.

Variations

Add a splash of lemon juice for a bright and tangy flavor.
Top the soup with crispy bacon or croutons for added texture.
Stir in some grated Parmesan cheese for a cheesy twist.

Cooking Tips & Tricks

Be sure to trim the tough ends of the asparagus before cutting them into small pieces.

- For a smoother soup, blend the soup in batches in a blender until it reaches your desired consistency.

- To prevent curdling, be sure to temper the egg yolks with a small amount of hot soup before adding them to the pot.

Serving Suggestions

Cream of asparagus soup can be served as a starter or as a main dish with a side of crusty bread or a salad.

Cooking Techniques

Be sure to simmer the asparagus until tender to ensure a smooth and creamy soup.

- Blend the soup in batches to achieve a smooth consistency.

- Temper the egg yolks before adding them to the soup to prevent curdling.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

- Substitute half-and-half for the heavy cream for a lighter version of the soup.

- Use gluten-free flour for a gluten-free version of the soup.

Make Ahead Tips

Cream of asparagus soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a drizzle of cream, a sprinkle of freshly ground black pepper, and a few asparagus tips for a beautiful presentation.

Pairing Recommendations

Cream of asparagus soup pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. It also pairs well with a light salad or a sandwich for a complete meal.

Storage and Reheating Instructions

Store any leftover cream of asparagus soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of cream of asparagus soup contains approximately 250 calories.

Carbohydrates

Each serving of cream of asparagus soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of cream of asparagus soup contains approximately 20 grams of fats.

Proteins

Each serving of cream of asparagus soup contains approximately 5 grams of proteins.

Vitamins and minerals

Cream of asparagus soup is a good source of vitamins A, C, and K, as well as folate and potassium.

Alergens

Cream of asparagus soup contains dairy (butter, cream) and eggs.

Summary

Cream of asparagus soup is a creamy and delicious dish that is rich in fats and vitamins. It is a comforting and nutritious soup that is perfect for any time of year.

Summary

Cream of asparagus soup is a classic and comforting dish that is perfect for any time of year. This creamy and flavorful soup is made with fresh asparagus, chicken broth, butter, and cream. It is a delicious and nutritious soup that is sure to warm you up on a cold day.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Cream of Asparagus Soup. It was a warm summer day, the sun was shining and a gentle breeze was blowing through the kitchen window. I had just returned from a trip to the local farmers market, where I had picked up a bunch of fresh asparagus that looked too good to pass up. As I stood there, staring at the vibrant green stalks on my kitchen counter, I knew I had to find a way to make something special with them.

I rummaged through my collection of cookbooks, searching for inspiration. That's when I stumbled upon an old, weathered recipe card tucked away in the back of one of my favorites. It was handwritten in elegant script, the ink slightly faded with age. The title simply read "Cream of Asparagus Soup."

I couldn't recall where I had gotten this recipe from, or who had shared it with me. It was one of those mysterious gems that seemed to have materialized out of thin air. But as I read through the ingredients and instructions, I knew this soup was meant to be made.

The recipe called for simple, wholesome ingredients: fresh asparagus, onions, garlic, butter, flour, chicken broth, heavy cream, and a touch of nutmeg. It was a straightforward process of sautéing the vegetables, adding the broth, simmering until tender, then blending until smooth and velvety. The finishing touch of cream and nutmeg added a touch of richness and warmth that elevated the dish to a whole new level.

I set to work, chopping the asparagus into bite-sized pieces and dicing the onions and garlic. The kitchen soon filled with the savory aroma of butter melting in a hot pan, followed by the gentle sizzle of vegetables hitting the heat. As I stirred and simmered, the flavors melded together, creating a symphony of aromas that made my mouth water in anticipation.

Once the asparagus was tender and the broth had reduced slightly, I carefully transferred the mixture to my blender and pureed it until smooth. The vibrant green color of the soup was like a breath of fresh air, a promise of the delicious flavors that awaited.

I poured the soup back into the pot, added a generous splash of heavy cream, and a sprinkle of nutmeg. The cream swirled into the soup, creating a silky, luxurious texture that made my heart sing. I tasted a spoonful and was immediately transported to a place of comfort and contentment.

As I sat down to enjoy a bowl of Cream of Asparagus Soup, I couldn't help but marvel at the serendipity of discovering this recipe. It was as if the universe had conspired to bring me this culinary treasure, a gift from an unknown source that now held a special place in my heart.

From that day on, Cream of Asparagus Soup became a staple in my kitchen. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I felt a sense of gratitude for the unknown individual who had shared this recipe with me, a connection forged through a love of food and a desire to create something beautiful.

And so, as I sit here now, penning this story and savoring a bowl of Cream of Asparagus Soup, I can't help but smile at the magic of cooking. It has a way of bringing people together, of bridging gaps and forging bonds that transcend time and space. And for that, I am forever grateful.