Cream of Asparagus Soup

We had dinner at a new restaurant a while back.  The soup of the day was cream of asparagus.  I love asparagus – but had never had this type of soup.  So, I ordered it.  I wasn’t super impressed.  It seemed to lacking “something”, but I couldn’t quite put my finger on it.  So, as I’m prone to do, I began the process of trying to recreate the soup – only better.  After several attempts – this is what I’ve got for you today.  Mmm Mmm Good!

 

Ingredients:

 

Drizzle of Olive Oil

1 small white onion, chopped

5 cloves garlic, chopped

1 – 2 pinches red pepper flakes

1 – 1 ½ lbs. asparagus, ends cut off and then chop spears into chunks

1 quart chicken broth

2 chicken bouillon cubes

 

2 – 3 oz. fresh spinach

 

2 Tbls. Butter

2 heaping Tbls. Flour

1 cup milk

 

Directions:

Drizzled the olive oil into a soup pot.  Sauté the onions, garlic and red pepper flakes for about seven minutes; until the onions are translucent.  Add the chicken broth, bouillon cubes and chopped asparagus.  Bring to simmer and cook until the asparagus is well cooked; about 25 minutes.  Allow to cool.

Place the soup ingredients in a blender and whirl until completed blended.  Add some of the spinach.  I add about a handful at a time.  You want to give a nice green color to the soup – but not too dark of a green.  So, I find adding a little spinach at a time allow you to control the color of the soup.

To the same pot in which you cooked the asparagus, make a roux by adding the butter and then flour.  Cook just a minute or two; add the milk and whish until well blended.  Now, add the soup mixture from the blender.  Whisk to completely combine.  Continue cook for just about five minutes.

Serve with a dollop of sour cream and garnish with chives.  FANTASTIC!

 

Click here for printable recipe.