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. Continue reading