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Asparagus Soup

Preparation time
15 minutes
3 lb fresh asparagus, rinsed
1⁄2 c heavy cream
1⁄4 t ground white pepper
1⁄2 t salt
1 T minced garlic
1 c minced leeks, whites only
1 c minced shallots
4 T unsalted butter
8 c chicken stock
1⁄4 c grated parmesan cheese
  1. Trim the attractive top from the asparagus about 1 inch in length.
  2. Cut the woody stem end from each spear and reserve.
  3. Cut the remaining tender stalks into half inch pieces.
  4. In a med pot bring stock up to a boil.
  5. Add the tough woody stems lower the heat and simmer for 20 to 30 mins.
  6. Remove with a slotted spoon and discard reserving the stock.
  7. Add the decorative tops to stock and blanch for 1 min.
  8. Remove with strainer and refresh in cold water
  9. Reserve tops for garnish.
  10. In med stock pot sautee shallots leeks and garlic until tender in the unsalted butter.
  11. Add chopped aspargus stalks salt and pepper cook for 2 mins
  12. Add reserved broth and simmer for 20 mins
  13. With hand immersion blender blend until smooth while slowly adding the heavy cream
  14. Garnish with parmesan cheese and tops