Asparagus Soup with Shallot and Cream

Introduction

You cook the asparagus twice here—first in lightly salted water, then briefly with softened shallot and butter—so the soup keeps a clear asparagus flavor instead of tasting flat. The double straining removes the fibrous parts, and the ¼-1 cup of cream lets you choose between a lighter bowl and a richer, more velvety one.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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

• Use the lower end of the ¼-1 cup whipping or light cream range if you want a lighter soup with a more direct asparagus flavor and a looser texture.
• Use closer to 1 cup whipping cream if you want a fuller, richer finish and a softer asparagus edge.
• Replace the medium shallot with a small leek or a few tablespoons of onion if needed; the soup will taste slightly sweeter and less sharp.
• Omit the cayenne pepper for a cleaner, milder finish, or increase it slightly if you want a little heat behind the cream.
• Serve the soup chilled instead of hot for a firmer, slightly thicker texture and a more pronounced asparagus flavor.

Tips for Success

• Salt the water lightly in the first step; the cooking liquid gets reused, so heavy salting can make the finished soup too salty.
• Cook the shallot until soft but not browned, or the soup will pick up a darker color and a sweeter, cooked-onion flavor.
• When you purée the solids, add only enough reserved liquid to keep the machine moving smoothly; too much at once can leave the soup thin.
• Press the soup firmly through the medium sieve both times to get a smoother texture while still leaving the tough asparagus fibers behind.
• After adding the cream, keep the heat low and do not boil the soup or the texture can turn slightly grainy.

Storage and Reheating

Store the soup in the refrigerator for up to 2 days. If you are making it to serve chilled, cool it first, refrigerate it uncovered until thoroughly cold, then cover with plastic wrap; otherwise, use an airtight container once the soup has cooled.

Freezing is not recommended. The asparagus flavor dulls, and the cream can separate when thawed.

Reheat on the stovetop over low heat, stirring occasionally, just until hot. Do not let it boil after the cream has been added. If you need to use a microwave, heat it in short bursts at reduced power and stir between each burst.

FAQ

Do you need to strain the soup twice?

Yes. The first straining separates the liquid from the solids for smoother puréeing, and the second removes the fibrous asparagus bits that would otherwise leave the soup stringy.

How much cream should you use?

Use about ¼ cup for a lighter soup with stronger asparagus flavor, and go closer to 1 cup for a richer, softer, more velvety finish. You can also stop anywhere in between.

Can you make this without dairy?

Yes. You can replace the butter with olive oil and use a dairy-free cream alternative or omit the cream and thin with more asparagus cooking water; the soup will be less rich and less silky.

Can you use thinner asparagus?

Yes, but watch the first simmer closely because thin spears cook faster and can lose flavor if overcooked. Start checking them a few minutes early so they turn tender without going dull.