 |
I love asparagus. I love cream soups. And… yeah….Cream of asparagus soup is one of my favorites. Homemade cream of asparagus soup is delicate and rich…with just the right amount of flavor. If you are used to the canned cream soups with the microscopic shreds of vegetables you will love the real thing with asparagus that you can actually identify.
There aren’t a lot of ingredients so it is important that you use the freshest and best that you can lay hands on. You want the flavor of the asparagus to be foremost but give way to the cream at the end.
A soup this rich doesn’t need much to go with it. A salad of citrus and romaine, or some warm toast will be perfect. I like cream soups to be very creamy and so use high fat ingredients. You can use all milk, 2%, or skim milk if you want to cut back on the fat. It will not be as good, nor will it have the velvety texture that the full fat version does. Salt to taste. It is difficult to give an exact measurement on the salt because this is such a simple soup. Just taste and add salt sparingly until you are happy with the amount.
A luxuriously creamy soup with the flavors of asparagus and truffle.
Ingredients
- 1 lb of asparagus
- 3 cups milk
- 2 cups half and half
- 8 oz of cream cheese
- 6 tablespoons of butter
- 2 tablespoons flour
- salt and white pepper to taste
- White truffle oil for drizzling on top
Instructions
- Wash and trim asparagus
- Cut in chunks, (size is personal preference)
- Cook in a little boiling water until tender
- Drain and set aside
- Melt the butter and blend in flour
- Whisk in milk and half and half until no lumps remain
- Add asparagus
- Add cream cheese and stir to melt
- Simmer for about 5 minutes until soup thickens
- Ladle into bowls and drizzle about 1/2 tsp of white truffle oil on each.
If you would like to know more about truffle oil (it’s isn’t all the same – some is more chemical than truffle) you might like to read my article Cooking with Truffle Oil; What It Is and How to Use It
© 2011 Marye Audet
Pingback: Easter Recipes Roundup