French food is one of my favorite types but I don’t cook it very often since it can be very time consuming and difficult. However, there are also easy dishes like crème d’asperges, aka cream of asparagus soup.
Nothing hits home like cream soups for me. Recipe after the jump!
- 2 pounds green asparagus
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 5 cups chicken broth
- ½ cup heavy cream
- ¼ teaspoon lemon juice
- salt & pepper
- Cut tips from 12 asparagus, about 1½ inches from the top. Reserve for garnish.
- Cut stalks and all remaining asparagus into ½ inch pieces.
- Heat a large, heavy pot on the stove on medium heat. Add 2 tablespoons of butter to melt. Add onion and stir until soft. Add asparagus pieces and salt and pepper and stir for about 5 minutes. Add 5 cups of chicken broth and simmer, covered, until asparagus is tender, about 15 to 20 minutes.
- While soup simmers, boil the reserved asparagus tips in boiling water until tender, about 3 minutes. Drain and then blanch in ice water.
- When the soup is ready, turn off the heat. Use an immersion blender to blend ingredients together until smooth. Once blended, stir in cream and season with salt and pepper. Bring the soup back to a boil and whisk in the last tablespoon of butter. Add lemon juice and mix. Remove from heat.
- Garnish with asparagus tips.
One tool I used that was insanely useful is the perforated food ladle by MMD Elite Designs. It’s big enough and deep enough to hold everything and you can use it for straining and blanching, among a variety of other things. It’s nice that I can use one tool instead of switching between a bunch when cooking.
Also, if you do not have an immersion blender, you can blend in a regular blender in batches but be careful when working with hot liquids!