So, I was watching the Cooking Channel the other day, and Melissa d’Arabian made an asparagus soup. One of the restaurants here makes a FANTASTIC version that I had never been able to replicate. So, I used some of her techniques and added what I thought it needed to make it “right” in my book...I loved the end result. So, in honor of Spring:
Creamy Asparagus Soup
1 lb. fresh asparagus
1 can chicken broth
1 Tbs. minced parsley
Salt & Pepper
1/3 c. heavy cream
Sour Cream for garnish
Remove woody ends from asparagus, arrange on cookie sheet (on aluminum foil so you don’t have to clean the pan, of course!) Drizzle with about 1 Tbsp. olive oil. Roast in 400 degree oven for about 10 minutes until just soft.
Blend (in blender) the roasted asparagus, parsley, and chicken broth. Add a little more broth if it seems to thick (but mine was “just right” using one can). I used the “puree” setting and blended it for 1-1/2 minutes until it was entirely smooth.
Transfer soup into sauce pan & heat on medium until it comes to a low boil..turn to “low”, cover until ready to serve. Just before serving, stir in heavy cream; salt & pepper to taste. Garnish with a nice dollop of sour cream!
One small suggestion. Cut the tips off the asparagus..about 1/2" before you put in the blender..then arrange the tips on top of the dollop of sour cream..makes an elegant presentation..
BTW..it's also delicious chilled...on a hot day..