I typically serve Cream of Sorrel Soup at Easter, but Spring was slow to arrive here in Michigan and there wasn’t enough sorrel. So the logical alternative, for a great spring soup was cream of asparagus. Well, that was a great choice. It was definitely a highlight of the meal, even with the kids. Not only is it delicious, but it’s super easy to make, and you don’t even need good asparagus. I was a little disappointed at how large the asparagus at my local grocery store was, but because the asparagus gets cooked down and pureed, you don’t need to seek out those tender thin stalks that can often be challenging to find. You can adjust the amount of cream in this soup – I went pretty easy on the cream because I loved the flavor of the asparagus. I used chicken stock as my base because I love the flavor (it’s in no way “chickeny”), but you could easily make this vegetarian by substituting vegetable broth. I served this as a small starter soup, but this would be great for a spring lunch on the patio, or as a weeknight dinner paired with a simple salad and bread, or with a sandwich.
- 2 Lbs. (about 2 bunches) Fresh Asparagus- cut into 1/2″ pieces
- 1 Large Sweet or White Onion -chopped
- 3 TBS. Unsalted Butter
- 5 Cups Chicken Broth (use Vegetable Broth for Vegetarian version)
- 1/4 – 1/2 Cup Heavy (Whipping) Cream
- Kosher Salt
- White Pepper
Heat the butter in a stock pot over medium low heat, add chopped onion and saute until tender. Add chopped asparagus and cook for about 5 more minutes. Add broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
Working in batches, purée soup in a blender until smooth. Return pureed soup to pot and stir in 1/4 cup of cream; add more to reach desired consistency. Season with salt and pepper. Heat and serve. Garnish each bowl with an asparagus tip if desired or fresh snipped chives or parsley.