I’m going to be honest. Asparagus soup is my sister’s thing. She’s the one that always makes it for holiday dinners. It’s her thing. So when I heard she was coming back home to the east coast, I decided we had to have it for Christmas dinner. Of course, she and my dad were driving across the country with the car overheating every two hours and just barely missing all the snow that was closing all the roads along their route home (I credit lots of prayers from many friends getting them through it all!). She wasn’t going to be doing any cooking! Mom and I were biting our nails wondering if Val and Dad would even make it home in time for Christmas!
I was on the phone with Val as I started on the soup while she and dad were waiting at a Ford dealership in Albuquerque getting the car fixed. Here’s a little how it went:Val: Did you remember the Leeks Me: Yes, sissy Val: Don’t throw the stalks away! Me: Why? Val: Use them with the rest to flavor the broth. Shallots? Me: Uh, huh. Lots! I love shallots! Val: Silly, sissy! Oh! When you put everything in the blender, don’t forget to leave enough of a crack… Me: I’m going to use my immersion blender! Val: That’s not how I do it Me: But I want to use my immersion blender! I bought it six months ago and this is the first chance I’ve had to use it! Val: Well, I guess you can do it that way. Me: Hehehe! Yes!
Delicious and wonderfully warming. With only a touch of cream, I daresay you can call this Asparagus Soup healthy, too!
Serves appx 6
- 2 lbs Asparagus
- 6 cups Chicken Broth/Stock
- 1 large Leek, sliced
- 3 shallots, sliced thinly
- 2 tbsp butter
- 1 large clove garlic
- handful Italian Parsley, chopped
- 1-2 tbsp heavy cream or half and half
- Salt and Pepper (optional: truffle salt)
- Remove the tough stalks from the asparagus and set stalks aside.
- Cut the asparagus spears into 1 inch pieces. This will help later on in identifying the stalks from the spears.
- Fill a large pot with the chicken stock and set over medium high heat.
- Add both the asparagus stalks and spears to the pot and bring to a boil.
- Once boiling, reduce heat to medium low. Cover and allow to simmer between 3o -60 minutes.
- Place a colander over a heat resistant bowl.
- Remove stalks from the broth and place in colander, allowing the flavorful juices to be caught in the bowl. Set aside.
- In a dutch oven or another large pot, melt the butter over medium high heat
- Add shallots, leeks, and garlic to the melted butter and saute until fragrant and translucent.
- To keep from splashing yourself with hot liquid, use a slotted spoon to transfer the asparagus spears from the stock to the new pot/ dutch oven.
- Carefully pour the stock into the new pot/ dutch oven.
- Take the reserved stalks and press down to release any remaining juices. Discard the stalks and pour the collected juice from the bowl into the pot.
- Add parsley and cream to pot.
- With an immersion blender, puree until a creamy consistency is met. If you don’t have an immersion blender, go ahead and use a blender to puree in batches. Just be sure to vent it properly or it will explode all over you kitchen b/c of the heat!
- Taste, and season soup with salt and pepper as desired.
- Pour into bowls and serve. Sprinkle optional truffle salt over the soup at the table. A dollop of creme fraiche or sour cream on top is also a nice touch.