Mar 31 2010

Cream of Asparagus Soup

Published by at 8:00 am under Quick Meal,Soup,Spring

cream of asparagus soup

Every spring, I welcome the new crop of produce available at the market, as well as the flowers starting to poke through the soil in front of my condo: hyacinths, daffodils, and tulips all represent the beginning of spring to me.


I may not yet have flowers to enjoy, but I can at least start cooking. I saw an easy recipe for cream of asparagus soup in Everyday Food, and I couldn’t wait to try this soup on a cold, grey day. The time arrived earlier this week. I was a little short on the amount of asparagus needed (the original recipe calls for three pounds), so I decided to add some green beans that had been hanging out in my freezer a little too long. Even with my changes, the taste of asparagus was the most prevalent in this soup. The lemon helped brighten things up and cut through the fat a bit, resulting in a nice overall balance.

I made the cheesy croutons to go with the soup because, frankly, the soup alone for lunch wouldn’t be enough to get me through to dinner. I used gruyere because I adore it, but as I ate the first crouton I realized that parmesan probably would have been a better choice. Oh well, next time. . .

cream of asparagus soup

Cream of Asparagus Soup
adapted from Everyday Food

3 tablespoons butter
5 large shallots, roughly chopped
1 teaspoon fresh thyme
3 tablespoons flour
5 cups water
1 1/2 pounds asparagus, chopped into 1 inch pieces
½ pound green beans (fresh or frozen), chopped into 1 inch pieces
1/3 cup cream
juice of ½ lemon (or to taste)
baguette, sliced into ½ in pieces
olive oil
gruyere or parmesan slices

for the soup:
Melt butter in medium saucepan over moderate heat. Add shallots and cook until soft. Add flour and cook, stirring frequently, for one minute. Add asparagus, beans, and water; season with salt. Cover and bring to a boil; reduce heat and cook for 3-5 minutes, or until asparagus is bright green. Uncover and remove from heat.

Puree using an immersion blender (or in batches using a standard blender). Add lemon juice and cream, taste for seasoning, adding more salt if necessary.

For the croutons:
Preheat oven to 450*F. Arrange bread on a rimmed baking sheet and brush both sides with olive oil. Bake for 5-7 minutes or until golden.

Turn the broiler on. Place a slice of cheese on each crouton and broil until bubbly. Serve the croutons with the soup.

6 responses so far

6 Responses to “Cream of Asparagus Soup”

  1. Rachelon 01 Apr 2010 at 7:56 pm

    I’d love it if you would check out and follow my blog! It’s my journey exploring the way American women value food and how we can be better served by a more traditional approach to eating and meals.


  2. kathyon 02 Apr 2010 at 1:08 pm

    Thanks for this recipe. I love your cheesy croutons, it looks yummy. :-)

  3. Seasonal Meal Planning: Springon 01 Mar 2011 at 7:41 pm

    […] of above Seafood/no central meat Seared salmon with spinach in roasted poblano cream sauce cream of asparagus soup BLT benedict with mozzerella and avocado pan-fried shrimp with green curry cashew sauce & […]

  4. Jocelyn Rivason 21 Sep 2011 at 10:38 am

    Where do you use the green beans mentioned in this recipe, or was that a mistake.

  5. Saraon 22 Sep 2011 at 8:10 am

    Whoops, I seem to have left the beans out of the intructions. I added them with the asparagus – the recipe instructions have been corrected.

    Thanks, Jocelyn!

  6. Linnon 05 Apr 2012 at 7:04 pm

    How many 8 oz. servings does this make? I’m assuming that it is served warm.

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