Last updated on May 26th, 2016
Believe it or not, I hated asparagus when I was a kid. Silly me! Now older and wiser, I love the green spears however they are served: steamed, blanched, grilled, or turned into a screamingly-delicious soup.
I planted a crop of asparagus a couple of years ago, and although the plants are growing with gusto now, no harvest can occur until another year has passed (details here). The Spears of Spring for the following soup recipe came from my local farmers’ market.
And what a spectacular soup it is, my friends. It comes together easily, too. I simply simmered some asparagus and onion in chicken stock and white wine. Then I pureed the brew with an immersion blender, and thickened it up with a tub of Crème Fraîche. Freshly-squeezed lemon juice, added at the end, made all the flavors sing.
You’ll sing, too, once you’ve tasted this jewel-toned bliss. Here’s the step-by-step:
If you are fussy like me, you’ll want to cut off and compost the bottom 1/2-inch of the spears. This is the part that has been submerged in water of dubious quality at the farmers’ market or grocery store.
And by the way, this is what my kitchen looks like when I’m photographing recipes for you. For the sake of natural light (a must-have for picture-taking), I have to push my heavy work station beside a window. And since my gas stove is far away from a window, I use a cheap hot plate for cooking.
Oh, the things I do for you.
Saute over low heat until the onions are soft but not colored — about 5 minutes.
Are you still with me? I only ask because I haven’t heard a peep from you since we started this recipe. Perhaps you’ve dashed off to the liquor store for some Sancerre, Pinot Grigio, or Sauvignon Blanc.
Good for you.
Then puree the soup. An immersion blender will accomplish the job nicely enough. I bought my purple model from this online source.
To thicken the soup, add 8 ounces of Crème Fraîche, and stir it in with a spoon. Homemade Crème Fraîche is particularly delightful. Here’s the easy recipe.
Garnish each serving with croutons, chives, or asparagus tips (if you remembered to reserve them). You’ll find this spring symphony is delicious at any temperature. I served mine alongside some crusty homemade sourdough bread and multiple goblets of chilled white wine.
Here’s the printable:
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