Cream of Asparagus Soup

I have worked for years on a recipe for Cream of Asparagus Soup, something that would really wow the palate.

Here is my latest creation, step by step.

Depending on how many servings you want, one bunch of asparagus will make about 4 servings of soup.  A bunch contains about 15-18 stalks of asparagus.

Rinse the asparagus under cold water and pat dry with a paper towel.  Stack the asparagus on the stem-end and lay flat on a cutting board.  Cut about a half inch off the bottom.

Snap the tough end off with your hands, just allowing it to snap wherever it naturally wants to break.  Most pieces will be about three and one-half inches.

Place the stalks into a pan with about 3 cups of cold water along with 2 chicken bouillon cubes and 1 beef bouillon cube.  Bring to a boil and reduce heat to low.  Cover and simmer for at least twenty minutes.

Cut the remaining asparagus stalks in half.

Set aside a few of the tip ends of the asparagus that you will use as garnish at the end of cooking.

Here are the tough ends of the asparagus coming to a boil, along with the bouillon cubes.

The chicken and beef stock is beginning to extract the asparagus flavor.

Add the middle stems and continue cooking until very, very tender.

Remove the tough ends of the asparagus and discard.  Add three tablespoons each of chopped onion, chopped celery and finely shredded carrots.  Then add the asparagus tops, cover with a lid, and continue cooking until very, very tender.  This takes some patience and some testing the stalk tenderness with a fork.  Add salt and pepper to taste.

Pour one cup of low-fat milk into a microwave-safe cup or measuring cup and microwave for 45 seconds.

Add two tablespoons of flour to the hot milk and whisk all until smooth.  Add to the asparagus in the pan and stir in well.  The broth will thicken.  Add a small amount of water if the broth is too thick.

Using a zester, grate about a half teaspoon or slightly more of lemon zest into the mixture.  Stir in well.

Add two tablespoons of Sherry.  Stir into the soup mixture until well combined.  Remove from heat and allow to cool slightly.

Pour about 10 ounces at a time of the soup mixture into an immersion blender cup and then use the immersion blender to puree the soup mixture.  Pour each batch into a microwave-safe bowl or return to pan to reheat until all of the soup has been pureed.

The soup can also be put into a blender to be pureed.

Then into the serving bowl!

Add a dollop of Greek yogurt to the center of the serving dish and swirl with a knife to make a design. Garnish with some blanched asparagus tips and some finely sliced green onion curls. 

Serve with fresh, homemade oatmeal bread and piped butter and a side dish of homemade coleslaw, garnished with an orange slice.

Bon Appetit!