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.
10 thoughts on “Cream of Asparagus Soup”
today, i got smart and read your blog after i had lunch. since i only had a cold chinese chx salad and it is cold and dreary outside, i once again am haunted by these food images. hot soup = good idea on cold and dreary day. cold salad = not so much.
were you channeling mom when you added the crab meat? : P
Actually, I got the idea a few years back when Cous made a cream soup and put a huge spoonful of crab in it. YUM!
so is this not possible without a blender? oh the challenges of a space constrained kitchen.
I actually used a food processor and not blender, though I listed the latter as I thought more folks would have access to it. 🙂 I would say that you can break down the asparagus with a fork but then you would have a lot of the fibers from it in the soup. Probably still quite tasty but you’d lose the nice silkiness of it.
ps. And I totally feel you about constrained kitchen space! 😦
you can use the baby’s beaba babycook to make this dish! it’ll steam cook the asparagus and then you can blend it right after! of course, you’ll have to make small itty bitty portions, but it still works. : P
This sounds like an interesting soup, with the crab meat and lemon. I really like asparagus and use it often in stir-fries.
I use an immersion hand blender for soups. Just plug it on and stick it in the soup. Very handy, no need to transfer soup to a separate blender 🙂
You’re totally right about the immersion blender 🙂 I’m currently on the market to get one…..do you recommend any in particular? I’m on the fence between the Cuisinart Smart Stick or Kitchen Aid. 🙂
Mine is a Braun and I’ve had this for years. I think either one you are thinking of would work. They both have the metal shaft which is good as the liquid you are immersing it into is boling hot.
Thanks so much! I’ll be picking one up this wknd 🙂 I guess more soups posts to follow soon 🙂