Ingredients for Asparagus Cream Soup
- 1 1/2 lbs fresh asparagus
- 4 cups milk
- 1 shallot, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 2 egg yolks, beaten
- 2 tablespoons fresh parsley, snipped
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How to Make Asparagus Cream Soup
- 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.
- Roughly chop the steamed asparagus stalks, reserving some tips for garnish (optional).
- In a blender, combine the chopped asparagus stalks and milk (or cream). Blend until completely smooth and creamy.
- 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).
- Whisk in the flour, salt, pepper, and nutmeg. Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the blended asparagus mixture. Bring to a simmer, stirring frequently, until the soup has thickened slightly (about 5-7 minutes).
- 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.
- 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.
- Stir in the reserved asparagus tips (if using).
- Serve hot, garnished with snipped fresh parsley, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
28g
Carbs
4g
