I know asparagus are available all year, but they have the most depth of flavor right now, when you can get the local ones that taste like springtime. Like asparagus are supposed to taste.
On the other hand, although I would suggest making this soup now, it's good any old time because its very simplicity gets the most out of the asparagus taste.
The dish is versatile too: make it dairy or dairy-free (see the recipe options).
And easy: 8 ingredients including salt, pepper and garnish.
Makes a lovely first course for summer dinner.
Cream of Asparagus Soup
- 2 pounds asparagus
- 2 tablespoons olive oil, butter or a mixture of olive oil and butter
- 1 large shallot, chopped
- 1/4 cup white rice or a small, chopped all-purpose potato
- 4 cups vegetable stock
- salt and freshly ground black pepper to taste
- 13/ to 1/2 cup cream or coconut milk
- chopped chives, scallions or Aleppo pepper for garnish
Wash the asparagus and chop the spears into chunks. Heat the olive oil in a soup pot over medium heat. Add the shallot and asparagus and saute for 1-2 minutes to soften the vegetables slightly and coat them with oil. Stir in the rice, pour in the vegetable stock and season to taste with salt and pepper. Bring the soup to a boil, lower the heat to a simmer and cover the pan. Cook for about 25 minutes or until the vegetables are soft. Puree the ingredients in a blender or with an immersion blender. Stir in the cream, reheat and serve garnished with chives, scallions or a sprinkle of Aleppo pepper.
NOTE: this may be served chilled OR hot.
Makes 4-6 servings