Every year I wait patiently for the start of asparagus season because in season asparagus is something you can't beat. Cream of asparagus soup is a spring stable of mine- the combination of the sweet asparagus and the richness of the cream and butter is one of my favorite indulgences. This soup will not help you get ready for bikini season- sorry.
- 1 bunch asparagus spears, cleaned and trimmed
- 1 yellow onion
- 1 shallot
- 2T olive oil
- 1 garlic clove
- 1 cube unsalted butter
- 4 cups of vegetable stock
- 1 cup heavy whipping creme
- pepita seeds
- blackened asparagus tips
In a medium saucepan add your onions, shallots and garlic with olive oil over medium heat until translucent. Cut your asparagus spears in half and add to the saucepan with a cube of unsalted butter and salt to taste. Add your vegetable stock and simmer for 25 min or until your asparagus break apart easily with a fork. Grab a slotted spoon and remove your asparagus, onions, garlic and shallots into a food processor or blender and puree until smooth. Add your asparagus mixture back into your vegetable broth and stir slowly until soup thickens. Add one cup of heavy whipping cream and salt and pepper to taste. Serve with roasted pepita seeds, blackened asparagus tips and a swirl of greek yoghurt.
Enjoy with pita or garlic toast.
Photography by the talented: Ayah Abukhazneh
Check out her latest projects here: http://consumedbyfog.com