Cream of Asparagus Soup

Not long ago one of my favorite food bloggers, Susan @ Savoring Time in the Kitchen, posted a recipe for a Cream of Asparagus Soup that I thought sounded really good. I love asparagus and I have tried several of Susan's posted recipes and I have never been disappointed. This Cream of Asparagus Soup was no exception.

Cream of Asparagus Soup

Adapted from Gourmet, March 2001 and found at Epicurious

Yield: Makes 4 servings

2 pounds green asparagus
1 large leek, white portion only, chopped
2 Thyme sprigs
3 tablespoons unsalted butter
5 to 6 cups chicken stock
1/2 heavy cream
1/4 teaspoon fresh lemon juice, or to taste


Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Peel woody ends and cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook leek in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces, thyme sprigs and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

When the soup is almost done simmering, place reserved asparagus tips in an Asian strainer, if available, and lower into simmering soup until just tender, 3 to 4 minutes, then drain. Chop asparagus tips or leave whole, as desired.

Remove thyme sprigs and purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. I used a stick blender and then strained the soup to remove any possible stringy bits. Stir in cream, then add more stock to thin soup, if necessary. Season with salt and pepper.

Add lemon juice and garnish with asparagus tips and a little freshly ground nutmeg.

This was such a simple recipe to put together but had so much flavor and I was able to use some fresh thyme from my herb garden.
 

When I don't have homemade chicken stock on hand I have found this particular stock to be the best. You may have read on my blog before that I am a strong believer in whatever you are preparing, it is only as good as the ingredients you use.

I didn't save the tips for garnish but instead topped the soup with a Black Truffle Oil and an extra splash of lemon juice when served. The Truffle Oil put this soup over the top.
 

I enjoyed this the evening I made it as a first course.

But enjoyed it just as much the next day for my lunch. I think this soup could be served hot or cold with a dollop of sour cream to gild the lilly.

This soup used few ingredients but had lots of flavor and in my opinion an excellent recipe. Thank you Susan for sharing this recipe and it will be one I will add to my favorites.
 
I am sharing this post for Foodie Friday @ Designs by Gollum.