Cream of Aspargus Soup

Yeah!  It is the first day of spring.  I love seeing the spring crops arrive at the farmers market.  Asparagus is one of my favorite spring vegetables.  Here is a lighter version of Cream of Asparagus Soup, using half-n-half instead of heavy cream.  It is light and refreshing, not heavy as some cream soups are.  By adding a potato to the soup, you still get that creamy consistancy without the added fat.

Cream of Asparagus Soup ~ Serves 4 ~Active Time 20 Minutes, Total Time 50 Minutes

2 pounds asparagus

2 tablespoons butter

1/2 large onion, chopped

1 carrot, chopped

1 stick celery, chopped

1 clove garlic, chopped

1 russet potato, peeled and chopped

4 cups low sodium chicken stock

2-3 cups baby spinach leaves

1/2 cup half-n-half

Cut tips from 8 stalks of asparagus, 1-1/2 inches from the top and set aside.  Cut stalks and all remaining asparagus into 1/2 inch pieces.

Melt butter in heavy 4 quart sauce pan over medium low heat.  Add the onions, carrot, celery and garlic and cook, stirring often for about 5 minutes.  Add the asparagus pieces (not the saved tips), salt and pepper to taste.  Cook for 5 minutes.  Add the potatoes and chicken stock.  Bring to to a boil, reduce and simmer for 15-20 minutes until the asparagus is very tender.  Add spinach, stir until wilted, 2-3 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes then drain.

Bring soup to room temperature.  Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan.  Add half-n-half.  Adjust seasoning by adding salt and pepper to taste.  Bring to a simmer and heat for 5 minutes.  Ladle into 4 bowls and top with saved asparagus tips.  Drizzle with half-n-half if desired.

This also makes a great first course and will serve 8, if using small cups.  I used my espresso cups in the picture above.

Linking with:

The Comforts of Home – Tasty Tuesday

 

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Comments

  1. Mmmmm, pretty! And I love asparagus:>) Definitely on my must try list:>)

  2. Jackie P says:

    What a lovely soup – perfect for spring, I must try this. I bet it would also be delicious served chilled, like a vichyssoise.

  3. Hi Penny, Your cream of asparagus soup looks so good and I’m hungry just looking at the pic. This recipe is easy and I will try it for sure. I make cream of asparagus and put it on toast not pureed. Even Bill loves the healthy recipe. Actually I do not have a recipe at all. It is just the way my mom made it. Yum.

    I am back to visiting because my cousin Marilyn and her hubs went home yesterday. They do not have computers at all. Marilyn is my age and in the dark ages sometimes. HA!. They never travel anywhere but here and Fl. to visit family. I always feel guilty when I pick up my computer with them visiting. Sigh! They were here 3 weeks.

    Happy cooking my sweet friend. I loved your photo in your previous post. What a cutie and so sober. No smile. That’s not like you today. Smile.
    Love,
    Jeanne

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