Begin With Fresh Asparagus…
Our Winter Asparagus… somehow pushed its way through the twenty-inches of snow that we received last week! Certainly, this winter was warmer than most—you may see bulbs emerge sooner than they should—somehow, they have an uncanny ability to push their way up through frozen soil. But, asparagus, this early in the season, on April 1st, seems implausible!?!?
Sautéing Fresh Asparagus with Shallots…
Cream of Asparagus Soup Recipe
Ingredients
- 2 Bunches of asparagus
- 4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
- 2 small shallots, sliced
- 3 cups homemade chicken bone broth.
- Salt and freshly ground pepper, to taste
- 1/3 cup heavy cream
Directions
Snap off the tough stem ends from the asparagus spears. Chop the asparagus into ½ inch pieces.
In a heavy soup pot over medium heat, melt the 4 Tbs. (½ stick) butter. Add the shallots and sauté, stirring occasionally until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and the 3 cups bone broth. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.
Using an immersion blender, puree the soup until smooth, about 2 minutes. Stir in the cream. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature.
Ladle the soup into warmed bowls, garnish with dollop of crème fraîche or Gruyère. Serves 4.
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