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Chef John's Cream of Asparagus Soup
Chef John's Cream of Asparagus Soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in a velvety asparagus soup, a vibrant dish to savor the fresh flavors of spring.
Ingredients:
  • 1 onion, finely diced
  • 4 cups chicken broth
  • 2 cups water
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • 1 pinch ground nutmeg
  • 0.5 cup heavy whipping cream
  • 0.25 cup heavy whipping cream
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper
Instructions:
  • In a soup pot over medium heat, melt the butter until it sizzles. Add minced onion and a sprinkle of salt, sauté and stir until the onion turns soft and golden, which usually takes about 10 minutes.
  • Pour the chicken broth and water into a pot and bring to a boil. Once boiling, reduce heat to medium and simmer for 15 minutes.
  • Simmer the asparagus pieces in flavorful broth until tender and vibrant green, for about 5 to 10 minutes. Then, take it off the heat.
  • Blend soup until smooth using an immersion blender for approximately 3 minutes.
  • Strain soup through a mesh strainer for a smoother texture, then return it to the pot on the stove.
  • Reduce heat to low. Add a dash of cayenne pepper, black pepper, and nutmeg. Taste and season with salt as needed. Gently whisk in 1/2 cup of cream into the soup.
  • In a small bowl, combine 1/4 cup of cream, Parmigiano-Reggiano cheese, and lemon zest. Whisk vigorously until the mixture is frothy and slightly thickened, which should take about 1 minute.
  • Serve the soup in bowls and drizzle each serving with a spoonful of Parmigiano-Reggiano-lemon cream, swirling to create a unique design.
  • Add a touch of zesty lemon zest and spicy cayenne pepper to enhance the flavor, if preferred.

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