I’ve been on a soup kick lately….it’s all I want to eat and all I want to cook. I’m sure the nonstop rain we’ve been experiencing may have something to do with it, too.
So, this past Sunday, I thought I would make a Cream of Asparagus Soup. It sounded earthy, fresh, and somewhat “indulgent” because of the cream. I threw together some ingredients we had on hand and was extremely happy with the results. Not only was it quick and simple but it was also delicious! The crab meat added such a great “hmmmm” factor to the simple soup without deterring from the fresh produce. The lemon juice is also a must—as the acidity helps with it to not be over “creamy”.
Cream of Asparagus Soup
Serves approximately 3-4
1 Large Leek, finely chopped and thoroughly washed
2 Large Shallots, chopped
2 Sprigs Fresh Thyme
2 Garlic Cloves, minced finely
2 Tablespoons Unsalted Butter
1 Tablespoon Olive Oil
1 Teaspoon Fresh Lemon Juice
1 lb. Fresh Asparagus (approximately 1 bunch), cut into 1 inch pieces
4 Cups Low Sodium Chicken Broth
½ Cup Heavy Cream (or Half & Half)
½ Cup Crab Meat
Salt and Pepper to taste
In a heavy pot, melt butter with the olive oil. Cook leeks, shallots, and garlic until ingredients are softened-but not browned. Add asparagus, thyme leaves and broth. Simmer with lid on. Cook until tender, about 10-15 minutes. Remove from heat.
Purée the items with the lemon juice in a blender until smooth. This may be done in batches. Be sure to take precaution blending hot liquids. Pour the puréed soup into a clean pot and stir in cream. Season with salt and pepper to taste. Gently warm the soup until it begins to lightly bubble.
Ladle soup into bowls and place a heaping spoon of crabmeat in the center of the bowl. Serve with toasted bread.