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By Buttercup 🏵️

Chef John's Cream of Asparagus Soup

Name: Chef John's Cream of Asparagus Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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; freshly ground black pepper to taste; 1 pinch ground nutmeg; ½ cup heavy whipping cream; ¼ cup heavy whipping cream; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; 1 teaspoon lemon zest; 1 pinch cayenne pepper

9 steps

Prep:10minCook:40min

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Updated at: Thu, 17 Aug 2023 14:11:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories178.4 kcal (9%)

Total Fat15.2 g (22%)

Carbs8 g (3%)

Sugars4.5 g (5%)

Protein5 g (10%)

Sodium749.4 mg (37%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsbutter

4 cupschicken broth

2 cupswater

2 poundsfresh asparagus

trimmed and cut into 1-inch pieces

1 pinchcayenne pepper

or to taste

freshly ground black pepper

to taste

1 pinchground nutmeg

½ cupheavy whipping cream

¼ cupheavy whipping cream

1 tablespoonparmigiano-reggiano cheese

freshly grated

1 teaspoonlemon zest

1 pinchcayenne pepper

Instructions

Step 1

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.

Step 2

Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.

Step 3

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.

Step 4

Use an immersion blender to blend soup until smooth, about 3 minutes.

Step 5

For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.

Step 6

Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.

Step 7

Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.

Step 8

Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.

Step 9

Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.