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How to Make Chef John's Cream of Asparagus Soup - A Step-by-Step Guide

Cream of asparagus soup is a classic dish that is perfect for any time of year. Chef John's version of this beloved recipe is not only delicious, but also incredibly easy to make. Whether you are a fan of asparagus or looking for a new soup recipe to try, this dish is sure to be a hit with your family and friends.

Asparagus is a quintessential spring vegetable, and it's no wonder that it is a popular ingredient in many recipes during this season. Its delicate flavor and vibrant color ...

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Ingredients

  • 2 tablespoons butter
  • 1 onion, finely diced
  • salt to taste
  • 4 cups chicken broth
  • 2 cups water
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 pinch cayenne pepper, or to taste (Optional)
  • freshly ground black pepper to taste
  • 1 pinch ground nutmeg
  • ½ cup heavy whipping cream (Optional)
  • ¼ cup heavy whipping cream (Optional)
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon lemon zest (Optional)
  • 1 pinch cayenne pepper (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 6

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

    • Nutrition

    187 cal.

    • Total Fat: 15g
    • Saturated Fat: 10g
    • Cholesterol: 52mg
    • Sodium: 60mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 5g
    • Vitamin C: 12mg
    • Calcium: 80mg
    • Iron: 3mg
    • Potassium: 391mg

    Categories

    Appetizer recipes
    Soup recipes
    Main recipes
    Vegetarian recipes
    Gluten free recipes