Chef John's Cream of Asparagus Soup

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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