Chef John's Cream of Asparagus Soup Good Recipes

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Chef John's Cream of Asparagus Soup

"For me, asparagus is one of these uncommon veggies that shines brightest whilst enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe."

Ingredients :

• 2 tablespoons butter
• 1 onion, finely diced
• salt to flavor
• four cups hen broth
• 2 cups water
• 2 pounds clean asparagus, trimmed and reduce into 1-inch portions
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 pinch floor nutmeg
• 1/2 cup heavy whipping cream
• Cream Topping:
• 1/4 cup heavy whipping cream (non-compulsory)
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon lemon zest (optional)
• 1 pinch cayenne pepper (optionally available)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H

• Melt butter in a soup pot over medium warmness. Add minced onion and salt; prepare dinner and stir till onion is tender and golden, about 10 mins.
• Pour hen broth and water into pot. Bring to a boil, lessen warmth to medium, and simmer 15 minutes.
• Place asparagus pieces in simmering broth. Cook, stirring once in a while till asparagus is simply smooth and nevertheless shiny inexperienced, 5 to ten minutes. Remove from heat.
• Use an immersion blender to combination soup until clean, about three minutes.
• For a finer texture, stress soup thru mesh strainer. Return strained soup to pot and region on range.
• Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
• Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk till frothy and slightly thickened, approximately 1 minute.
• Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
• Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Notes :

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