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Cream of Asparagus Soup

Prep Time:

Cook Time:

15 min

Serves:

4

Category:

Soup

Author:

15 min

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About the Recipe

lemon
lemon
whisk

Before you get started, there are a couple of things to note:  asparagus come in various thicknesses which will result in different cooking times.  Generally speaking, the thicker stalks are better for broiling, grilling, and roasting, as they stand up to the heat better.  Taste wise, there is very little difference. 

Ingredients


2 TBSP butter

1 TBSP olive oil

1 tsp of salt 

Pinch of black pepper

½ c whole milk

½ cup of heavy cream

I cup of pureed 2% small curd cottage cheese (culinary hack listed below)

2 cups of chicken stock

1 medium leek

1 lb fresh asparagus


Frying Pan
cupcake
cupcake

Preparation




Step 1: 1 medium leek white part only, rinsed very well (see note below) and chopped into half moon shapes






 

Step 2: Remove the woody ends of the asparagus and cut into 1" pieces. Set the tips aside.



Step 3: Saute the leeks and asparagus in the butter and olive oil for 2 minutes over medium heat. Add the chicken stock





Step 4: Simmer until the asparagus is fork tender*.

This will depend on how thick your asparagus is.







Step 5: Remove the center bit of the blender cap. This will to allow steam to escape when blending.  

Once cooked, carefully pour the leeks, asparagus, and chicken stock mixture into the blender.  

Carefully blend the mixture on low at first, loosely covering the top (you want the steam to escape but be careful to cover loosely to avoid getting burned by the hot liquid)  and gradually increase the blend speed until well blended


Step 6: Take a ladle full of soup and blend with the pureed cottage cheese.

Then put both liquids in the pan.  Add the milk and cream mixture.

Reheat on low.



Step 7: Pour into soup bowl and

garnish with parsley & asparagus tips.

Serving Suggestion: With an open faced ham and swiss cheese sandwich

hand mixer

Buon Appetito!

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