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  • Cream Of Asparagus Soup
  • Cream Of Asparagus Soup
  • Cream Of Asparagus Soup
  • Cream Of Asparagus Soup

Cream Of Asparagus Soup

Food | May 30, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 20 Minutes
  • 8
  • Easy

Silky smooth and fresh-tasting, this CREAM OF ASPARAGUS SOUP is further enhanced with a garnish of white truffle oil and chopped pecans – perfect for lunch, brunch or as a first course for dinner.

Seeing fresh, locally grown asparagus always gets me excited to prepare something that best captures the flavours of this favourite springtime vegetable.

This CREAM OF ASPARAGUS SOUP accomplishes that without too much fuss. It’s easy to prepare and oh, so delicious.

Here are a few suggestions on preparation and ingredients:

1) The asparagus and leek both need to be washed thoroughly before you begin, making sure you remove any sand or grit.

2) When sautéing the vegetables, less is more. I suggest almost under-cooking the asparagus and leeks to amplify the fresh flavours. The veggies should be slightly soft yet still crunchy.

3) You may be tempted to substitute a light cream or milk for the heavy cream, but please don’t – something luxurious-tasting happens when asparagus meets heavy cream.

4) The flavour of WHITE TRUFFLE OIL might surprise you, but I think its worth the expense and effort to find. When drizzling this unusual garnish, just a tiny bit will do. I usually find truffle oil at specialty grocers. If searching in Toronto, go HERE.

An unusual creation boasting fresh flavours with a hint of nut and fragrant truffles, this CREAM OF ASPARAGUS SOUP is like springtime in a bowl – enjoy!

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Ingredients & Amounts

  • 2 pounds of green asparagus, washed and cut into 1-inch pieces
  • 2 leeks (white parts only), halved lengthwise, thinly sliced
  • 2 tablespoons butter
  • 4 fresh sage leaves
  • 4 cups of vegetable broth
  • juice of ½ lemon
  • 1 cup 35% cream
  • salt & pepper to taste
  • 4 tablespoons chopped pecans or walnuts
  • drizzle of white truffle oil

Instructions

  1. Melt butter in a medium-sized soup pot over medium heat. Add leeks and cook until softened. Add asparagus and sage leaves and continue to cook until asparagus is slightly softened, about 4 minutes.
  2. Add vegetable broth and bring to a boil. Once boiling, remove from heat, add lemon juice and carefully purée the soup using an upright or emersion blender.
  3. Add heavy cream and purée again until soup has a creamy, silky consistency. Season with salt and pepper to taste.
  4. Portion into soup bowls and garnish with a sprinkling of chopped pecans or walnuts and a drizzle of white truffle oil. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage. I got a bit folksy while making this recipe and writing this post and I listened to The Very Best of Peter, Paul and Mary – Peter, Paul & Mary. Visit iMusic to add this essential music to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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