It’s springtime in the Midwest, despite the fact that it doesn’t feel like it. Every April that I have lived in Chicago it snows. This week, I was deeply saddened to look at the weather and see that snow, as usual, was in the forecast for the weekend. To cure these early spring blues, I figured that a nice warm bowl of soup would be the perfect antidote. However, I didn’t want another hearty bowl of deliciousness, I wanted something light, pretty, and reminiscent of the spring that I am supposed to be experiencing; cream of asparagus soup proved to be the perfect solution. I adapted the recipe from this one that I found on epicurious.com.
The recipe calls for
2 lb green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste
I used vegetable broth instead of chicken broth, added garlic, a tablespoon of Adobo seasoning, and another tablespoon of butter due to using vegetable broth instead of chicken broth. For the garnish, I also added some blue cheese.
Next, add the broth, cover and let cook for 15-20 minutes, or until the asparagus are very soft. Meanwhile, boil two cups of water with lots of salt and toss the asparagus heads in the boiling pot for about 3 minutes. Strain and set aside. After 15-20 minutes, carefully blend the asparagus-broth mixture in your blender.
Put the blended asparagus soup back in the large pot and add the heavy cream. Bring it to a boil. This is where I added the other 1/2 tablespoon of Adobo, a little salt, and some pepper. Pour the soup into some bowls and garnish with the cooked asparagus heads, and some blue cheese. I think it would be good with some goat cheese too.