THE BLOG
04/24/2013 08:51 am ET Updated Dec 06, 2017

Creamless Cream of Asparagus Soup

Jennifer Segal

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Smooth, mild and gently flavored with lemon and Parmesan, this asparagus soup tastes wonderfully luxurious. No heavy cream is added for a change -- just vegetables, broth and a hint of cheese puréed to silky perfection. I like to serve it with a crusty bread for lunch or a light dinner, especially right now while asparagus is in peak season and there's still a chill in the air.

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Begin by cooking the onions and garlic in butter until soft.

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While that's going, prep the asparagus. Trim off the tips (you'll use them for a garnish), then cut the remaining spears into 1/2-inch pieces.

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Add the chopped asparagus to the pot, along with the chicken broth, salt and pepper. Bring to a boil, then cover and simmer for about 30 minutes until the vegetables are very tender.

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Purée the soup with a hand held immersion blender until smooth and creamy. Alternatively, you can blend the soup in batches in a blender.

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I like to pass the soup through a fine sieve because asparagus is very fibrous. If you use a standard blender to purée the soup, this may not be necessary, but my immersion blender leaves too many fibers behind. It only takes a few minutes and makes a big difference in the end result. The most efficient way is to use a ladle to push the soup in circular motions through a strainer into a large bowl.

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Return the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese.

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Finally, cook the asparagus tips in boiling water until tender-crisp.

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The best way to preserve the bright green color of the tips and keep them crisp is to shock them in an ice bath.

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Finally, ladle the soup into bowls and top with the asparagus tips, fresh herbs, more Parmesan cheese, and freshly ground black pepper if desired.

GET THE RECIPE

2013-04-23-asparagussoup.jpg

GET THE RECIPE