Thursday, July 14, 2011




I love asparagus. Pure and simple is good for me but we wanted soup. I did lots of research and combined and created and made it. It was good. You can print the recipe here.


Cream of Asparagus Soup

A blend of online recipes

2 bunches asparagus (about 2 pounds)
1 large yellow onion, chopped
2 tablespoons unsalted butter (I was generous)
5 cups chicken broth (I make with Better than Bouillon)
2 sprigs of fresh thyme, stripped (I used more)
Good glug of dry vermouth
1/2 cup heavy cream
salt and pepper
a squeeze or two of lemon

Cut the tips from some of the asparagus and set aside. These will cooked briefly in lightly salted water and used as a garnish.

Snap asparagus to remove tough ends and then cut the stalks into 1/2 inch pieces. In a large heavy pot, cook the onion in butter over low heat until softened. Add asparagus pieces and salt and pepper to taste. Cook and stir for about 5 minutes. Add broth and thyme and simmer covered for about 15-20 minutes until asparagus is very tender. Cook asparagus tips separately until tender - about 3-4 minutes.

Puree soup in small batches. I used my Cuisinart. You could use an immersion blender or a blender as well. Return to pot and add cream. Stir in vermouth and a squeeze or two of lemon. Garnish with tips and serve.

Enjoy!





I added the cream after I was done with this step but forgot to take a picture. I have days like that!
Have a great weekend.

13 comments:

Cass @ That Old House said...

Oh yum -- I LOVE asparagus. I've been roasting it with a sprinkling of sea salt lately -- I used to just steam it.

Do you peel the stalks before making this soup, or does the food processor kind of take care of that on your behalf?

Now I'm asparagus-hungry ....
Cass
PS Loved the post before this one on the photography; I think a lot of us can relate!

Snappy Di said...

Bet it was delicious!!

From the Kitchen said...

Me too! Your recipe is very much like the one we like best except for the "good glug" of vermouth and you can be sure I'll add that next time.

Best,
Bonnie

Sall's Country Life said...

This sounds delicious! Where was this recipe a couple of months ago when we were up to our elbows with fresh asparagus? I'm printing it off and saving it for next May!!

Vee said...

Sounds delicious for those who love asparagus. It also sounds like a good base for anyone who loves soups of any flavor...leaving out the asparagus as the case may be.

Southerncook said...

I dearly love an asparagus soup. Thank you for sharing this, I like the addition of vermouth. I am off to make my self a copy.

Carolyn/A Southerners Notebook

Barb~Bella Vista Cottage said...

Hi Carol, I love asparagus. This recipe sounds just delicious....I will have to try it.

Thanks.

Happy Thursday!

Barb

Happier Than a Pig in Mud said...

Looks great Carol! I love soup:@)

LindyLouMac in Italy said...

While we like Asparagus we would never consider having it as soup at this time of the year, too hot.

Eileen said...

My mom loves asparagus - absolutely adores it. I bet she would love this soup recipe, too.
I had to laugh at your post below about taking pictures of everyone's food. I do that sometimes, too. Blogging makes you do crazy things, doesn't it? :)

A Garden of Threads said...

Hi Carol, Love asparagus soup. Hope yours tasted as good as it looked. I either forget the before or the after shots, glad I am not the only one.

Lynn said...

Oh the soup looks yummy! Never had varmouth in soup. Intrigued by that idea. Thank you so much for stopping by my blog and leaving such a nice comment. Will come back to visit you often. Have a beautiful day. BTW Maine in Summer and Florida in Winter....oh you lucky girl! Florida in summer is so NOT for the fainthearted! lol.

Snap said...

This sounds so good. I do love asparagus!

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