A smooth, elegant asparagus soup made with fresh asparagus, potatoes, basil and cream. Tender asparagus tips are reserved and added at the end for a fresh, colorful garnish.
Servings: 6–8
Prep Time: About 20 minutes
Cook Time: About 30 minutes
Ingredients:
- ¼ cup unsalted butter
- 1 mild onion, finely chopped
- 1 celery stalk with leaves, finely chopped
- 4 cups chicken or vegetable stock
- 3 pounds asparagus, trimmed and cut into 1-inch pieces, tips reserved
- 2 baking potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons finely chopped fresh basil or 1 teaspoon dried basil
- 2 cups heavy cream
- Salt, to taste
- White pepper, to taste
Instructions:
- In a large saucepan, melt the butter over low to medium heat.
- Add the onion and celery and sauté until translucent, about 2–3 minutes.
- Add the stock, all of the asparagus stalk pieces, about two-thirds of the asparagus tips, the potatoes and basil.
- Increase the heat and bring to a boil, skimming away any froth that rises to the surface.
- Reduce the heat, cover and simmer gently until the vegetables are tender, about 20 minutes.
- Working in small batches, carefully purée the soup in a food mill or blender until smooth.
- For an especially smooth soup, strain the purée through a fine-mesh strainer, using a wooden spoon to press the liquid through.
- Return the puréed soup to the saucepan. Stir in the heavy cream and season to taste with salt and white pepper.
- Warm gently over low heat without allowing the soup to boil.
- Meanwhile, bring a small saucepan of water to a boil and lightly salt the water.
- Add the remaining reserved asparagus tips and cook until just tender-crisp, about 3–4 minutes. Drain well.
- Ladle the hot soup into warmed bowls and garnish each serving with the asparagus tips.
Tip: For the brightest green color, avoid boiling the soup after it has been puréed and the cream added. Straining the soup is optional but will give it a particularly silky, restaurant-style texture.
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