Nothing says spring to me more than the arrival of asparagus in the markets. Their green stalks fill the shelves, upright and dignified, like silent soldiers adorned with purple-tinged crowns. I can’t help myself: I grab one bunch, then another, heaping them in my basket, while eyeing others for even firmer, taller, more deeply colored specimens. If I see them, I’ll take them.
Once home, they need to be put to use – steamed with lemon and olive oil, oven-roasted for a little char, shaved raw into salads, and, of course, in soup. This recipe is simple and relatively minimal, as an asparagus soup should be. Too many flavors will overpower their subtle grassy flavor. A little cream is added to the soup for body and richness, and a sprinkling of Pecorino cheese for garnish adds that extra umami quality, begging for seconds.
Asparagus Soup
Serves 4-6
1 pound asparagus spears
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
Salt
4 cups chicken stock
1/2 cup heavy cream
Freshly ground black pepper
1/4 cup finely grated Pecorino Romano cheese
Trim and discard the woody ends of the asparagus. Cut and reserve 4-6 asparagus tips, 2 inches in length. Slice remaining spears in 1/4 inch pieces.
Melt butter with the oil in a soup pot over medium heat. Add onion and 1/2 teaspoon salt. Sauté onion until translucent without browning, about 2 minutes. Add asparagus pieces and sauté until brightened in color and beginning to soften, 2 minutes. Add stock; bring to a boil then reduce heat and simmer, partially covered, until asparagus are very tender, about 20 minutes.
While the soup is simmering, blanch the reserved asparagus tips in salted boiling water until bright in color, 30 seconds. Drain and rinse under cold water; set aside.
Purée soup with an immersion blender or carefully in batches in a food processor. Return to soup pot. Add cream and black pepper and heat through to serving temperature. Taste for seasoning. Serve in bowls or glasses, sprinkled with pecorino cheese. Garnish with asparagus spears.
Agree that asparagus is THE sign that spring is here. Your recipe is far easier than mine and looks wonderful. And another amazing photo!
We are also on asparagus kick lately… cannot have enough!
I’ve had mixed results with my attempts at asparagus soup, in which sometimes the texture was not smooth enough – I used a hand held blender, maybe the food processor will do a better job. Will keep that in mind…
loved the way you presented the soup, very beautiful….
Thanks, Sally. The texture can be tricky – also because you don’t want to cook the asparagus to death before pureeing. I have found that pureeing first with a food processor, then finishing with an immersion blender helps when needed.
Thanks… I might make it this week….
Ah, lovely! I think we both love asparagus equally. I’ve always wanted to make soup with them, but never have.
Asparagus soup …. spring is on the way! Lovely photo and the recipe looks divine.
I love the simplicity of this recipe. Just a few ingredients, such a pretty and healthy result.
Don’t tell me you have fresh asparagus already….it snowed here LAST WEEK. You’re killing me with this beautiful spring bounty. 😉 – S
looks wonderfully delicious
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