Cream Of Comfort Asparagus Soup

Asparagus soup is delicious but you have to use a recipe with cream and lashings of it. We have tried bowlfuls of varieties of soup and the melt in your mouth recipes have cream.

If you know anyone that says they don’t like asparagus tell them that you can convert them. Use this recipe and you will.

1 medium sized shallot, minced
A half  an onion, minced
1 garlic clove, minced
1teaspoon fresh thyme chopped
1tablespoon  butter
900g asparagus
500ml HOT chicken stock
Small pot double cream
A handful of parmesan shavings
Salt and pepper
Juice of half a lemon

Cut tips from asparagus, 5cm from top. Reserve for garnish.
Cut rest of asparagus into 3cm pieces.

Cook the shallot, onion, garlic, thyme, pinch of salt and a grind of pepper in the butter over a moderately low heat, stirring until the shallot is soft. Add the asparagus and stock. Simmer the mixture, covered for approximately 15 minutes. Make sure the asparagus pieces are very soft. While the soup simmers, cook reserved asparagus tips in boiled water until just tender (3-4 minutes) then drain. Set aside. In a blender puree the soup in batches until it is very smooth, forcing it after it is pureed through a fine sieve set over the pan. Whisk in the cream, until it is the desired consistency, and add the lemon juice, parmesan, salt and pepper to taste. Ladle the soup hot or cold in a bowl and add the al dente tips and perhaps a slice of toasted ciabatta with parmesan shavings. The choice is yours!

Back to recipes