Asparagus Cream Soup Recipe

Ingredients for Asparagus Cream Soup

• Asparagus Spears
• Milk
• Shallot
• 2 tablespoons butter
• All Purpose Flour
• 1/2 teaspoon salt
• White Pepper
• Ground Nutmeg
• 2 large egg yolks
• 1 tablespoon fresh parsley, snipped (optional)

How to Make Asparagus Cream Soup

1. Prepare the asparagus: If using fresh asparagus, snap off the tough ends and wash thoroughly. Steam for 3-5 minutes until tender-crisp. If using canned or frozen, drain well.
2. Roughly chop the steamed asparagus stalks, reserving some tips for garnish (optional).
3. In a blender, combine the chopped asparagus stalks and milk (or cream). Blend until completely smooth and creamy.
4. In a medium saucepan, melt the butter over medium heat. Add the minced shallots and cook until softened but not browned (about 3-5 minutes).
5. Whisk in the flour, salt, pepper, and nutmeg. Cook for 1 minute, stirring constantly, to create a roux.
6. Gradually whisk in the blended asparagus mixture. Bring to a simmer, stirring frequently, until the soup has thickened slightly (about 5-7 minutes).
7. In a small bowl, whisk together the egg yolks. Temper the egg yolks by slowly whisking in about 1/2 cup of the hot soup mixture. This prevents the eggs from scrambling.
8. Pour the tempered egg yolk mixture back into the soup. Stir constantly over low heat for 2-3 minutes, or until the soup is gently heated through and slightly thickened. Do not boil.
9. Stir in the reserved asparagus tips (if using).
10. Serve hot, garnished with snipped fresh parsley, if desired. Enjoy!