Classic Asparagus Soup is a velvety, comforting dish that highlights the fresh, grassy flavor of asparagus. Perfect for springtime gatherings or a cozy night in, this soup is both elegant and simple to prepare.
Asparagus: The star of the show, giving the soup its fresh, earthy flavor and vibrant color. Be sure to trim the woody ends for the best texture.
Butter: Adds richness and helps to sauté the onions, enhancing their sweetness.
Onion: Provides a subtle base flavor that complements the asparagus without overpowering it.
Chicken broth: Serves as the soup's flavorful liquid base, lending depth to the asparagus. Use a good quality broth for the best results.
Heavy cream: Introduces a luscious creaminess that balances the soup’s texture and flavor.
Ground nutmeg: A dash of warmth and spice that complements the creaminess beautifully.
Salt and pepper: Essential for enhancing and balancing the overall flavor.
This soup pairs beautifully with a crusty baguette or a slice of sourdough bread for dipping. For a more substantial meal, serve it alongside a light salad with a zesty vinaigrette to balance the creaminess of the soup.
Start by melting the butter in a large pot over medium heat. Once it's bubbling, toss in the chopped onion. Give it around five minutes to cook until it's translucent, stirring occasionally to prevent any browning. You want the onions soft but not caramelized.
Next, add the asparagus pieces. Stir them into the onions, letting them cook for another five minutes. This helps to soften them a bit and infuse them with that buttery onion goodness.
Pour in the chicken broth. Bring the mix to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the asparagus is tender when pierced with a fork. This step is crucial for developing the soup's flavor and ensuring the asparagus is perfectly soft.
Once the asparagus is tender, grab your immersion blender and puree the soup directly in the pot until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches, but be sure to let it cool slightly first to avoid any hot-soup explosions.
After pureeing, stir in the heavy cream and nutmeg. Give it a quick taste and season with salt and pepper as needed. Heat the soup through until warm, but avoid bringing it back to a boil to keep the cream from separating.
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