Ina Garten Cream Of Asparagus Soup Recipe
Are you looking for a cozy, healthy meal? The Ina Garten Cream Of Asparagus Soup Recipe is perfect.
Ingredients
- 2 pounds fresh green asparagus.
- 2 tablespoons unsalted butter.
- 2 cups chopped yellow onions.
- 2 garlic cloves minced.
- 4 cups chicken stock or vegetable stock.
- 1 cup heavy cream.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 1 tablespoon fresh lemon juice.
- Fresh chives for garnish.
Instructions
Prep the Asparagus
- Wash the asparagus spears very well. Cut off the tough, woody ends. Slice the rest into small pieces. Keep the tips separate for later.
Sauté the Vegetables
- Melt butter in your large pot. Add the chopped onions and garlic. Cook them until they are soft. Do not let them turn brown. This takes about five minutes.
Add the Asparagus
- Add the asparagus pieces to the pot. Do not add the tips yet. Stir them with the onions. Cook for a few more minutes.
Pour in the Stock
- Add the chicken stock to the pot. Add the salt and pepper too. Bring the liquid to a boil. Then, turn down the heat. Let it simmer for 15 minutes.
Cook the Tips
- While the soup simmers, blanch the tips. Boil them in water for two minutes. Then put them in ice water. This keeps them bright green.
Blend the Soup
- Use a blender to make it smooth. Be careful with the hot liquid. Work in small batches if needed. The soup should be very creamy.
Add the Cream
- Pour the blended soup back into the pot. Stir in the heavy cream. Add the lemon juice now. Heat it through but do not boil.
Garnish and Serve
- Ladle the soup into warm bowls. Add the cooked asparagus tips on top. Sprinkle with fresh chives. Enjoy your homemade soup!
Notes
- Use Fresh Veggies: Fresh asparagus tastes much better than canned.
- Don't Overcook: Overcooking makes the green color turn dull.
- Strain for Smoothness: Pour through a sieve for extra silkiness.
- Check the Seasoning: Always taste before serving. Add salt if needed.
- Lemon is Key: The lemon juice wakes up the flavors.
- Use Good Stock: High-quality stock makes a big difference.
- Chill It: This soup also tastes great served cold.