Creamy Asparagus Rosemary Soup

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Creamy Asparagus Rosemary Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.

Ingredients


  • 1 pound fresh asparagus, cut in pieces, reserving the tips

  • 1 large potato, peeled and chopped in small pieces

  • 1/4 cup chopped onions

  • 4 shallots, chopped

  • 2 cloves garlic, chopped

  • 1 tablespoon chopped fresh rosemary

  • 1/4 teaspoon fresh thyme

  • 1/4 teaspoon ground white pepper

  • 1 quart chicken broth

  • Salt to taste

  • 1/4 cup cream or half and half, optional

  • 2 tablespoons serrano juice

  • Garnish: Rosemary leaves



Instructions


Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan. Bring the soup to a boil, reduce the heat and simmer for 20 to 30 minutes or until the vegetables are very soft.

Remove the pot from the heat and put the contents in a blender or food processor and puree until smooth. Strain the mixture, through a sieve, back into the pot. Season with salt and add the asparagus tips.

Simmer the soup for 5 to 6 minutes or until the tips are just done.

Remove the soup from the heat and stir in the cream and serrano juice.

Ladle the soup into a tureen or individual soup bowls, garnish with a few rosemary leaves and serve.
Servings
4
Share this Recipe
 

Related posts: