Asparagus Soup with Shallot and Cream

Introduction

The soup gets its body from cooked asparagus pushed through a sieve, then finished with anywhere from ¼ to 1 cup of cream. You get a clean asparagus flavor, a smooth texture, and a soup that works hot for dinner or chilled for make-ahead lunches. It takes about 35 minutes start to finish.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 12 thick asparagus spears
• 2 cups water
• 1 medium shallot, chopped
• 3 tablespoons unsalted butter
• ¼-1 cup whipping or light cream
• Salt, freshly ground black pepper, and cayenne pepper to taste

Instructions

1. Snap the tough ends off the asparagus spears.
2. Bring the water to a boil in a medium saucepan, salt the water lightly, and add the asparagus spears. Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside. Reserve the cooking water.
3. In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped shallot, and cook gently until soft but not browned. Add the cooked asparagus spears and one cup of the cooking water and bring to a boil. Cook at a lively simmer for 5 minutes. Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid.
4. Purée the solids in a food processor with enough of the reserved liquid to allow the mixture to purée smoothly.
5. Strain the purée through the sieve back into the non-reactive saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve.
6. Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Reheat gently over low heat, making sure not to let the soup boil.
7. Serve hot or chilled. If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap. You can keep it refrigerated for up to 2 days.

Variations

• Replace the shallot with half of a small onion if that is what you have. The soup will taste a little sharper and less sweet.
• Use ¼ cup cream for a lighter soup with a looser finish, or go closer to 1 cup for a thicker, richer bowl.
• Swap the butter for olive oil if you want a less dairy-heavy base. You will lose some roundness but keep the asparagus flavor clear.
• Skip the second straining step if you prefer a more rustic texture. The soup will be less silky and slightly more fibrous.
• Increase the cayenne pepper slightly if you want more heat. It gives the creamier version better contrast without changing the asparagus flavor much.

Tips for Success

• Use thick asparagus if possible, since the recipe is built around cooking the spears and then straining out the fibrous parts.
• Keep the shallot soft but not browned. Browning will push the soup away from its clean, green flavor.
• Add just enough reserved cooking water when you purée the solids to keep the mixture moving smoothly in the food processor.
• Push the purée firmly through the sieve with a flexible scraper or wooden spoon. That step is what gives you the smooth finish.
• Once the cream is added, reheat over low heat only. If the soup boils, the texture can turn grainy.

Storage and Reheating

Store the soup in an airtight container in the fridge for up to 2 days. If you plan to serve it chilled, follow the original method: cool it first, refrigerate uncovered until cold, then cover.

Freezing is not a good option for this soup. The cream can separate, and the asparagus flavor loses some freshness.

FAQ

Can you use thin asparagus instead of thick spears?

Yes, but reduce the first simmer. Thin asparagus usually needs about 5 to 7 minutes instead of 10.

How much cream should you add?

Use the low end if you want the asparagus flavor to stay sharper and the soup to be lighter. Use more if you want a fuller, silkier texture.

Do you need to strain it twice?

If you want a smooth soup, yes. The second pass removes the stringy bits that the food processor will not fully break down.

Can you replace the butter?

Yes, olive oil works well. The soup will taste a little less rich, but the texture and method still hold up.