Cream of Asparagus Soup

Asparagus, with its delicate flavor and vibrant green hue, is a vegetable that’s often associated with elegance and gourmet cuisine. However, it can also present a challenge to the frugal chef due to the sizable trimmings left from its stalks. But fear not, for this Cream of Asparagus Soup is the answer to that culinary conundrum. It transforms those trimmings into a luxurious and velvety soup that’s perfect for any occasion. Let’s unlock the magic of asparagus together.

Yields: 6 Servings

INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, finely chopped
• 1 bunch of fresh asparagus, or trimmings from several bunches equal to 1 pound, roughly chopped
• 1 teaspoon salt
• ¼ cup white wine or sherry (optional)
• 3 cups vegetable stock or water
• 1 (10-ounce) package frozen green peas
• 2 cups cream or half-and-half
• Freshly ground black pepper to taste (about ¼ teaspoon)
• 1 teaspoon dried basil

INSTRUCTIONS:

1. Sauté the Aromatics: In a large, heavy-bottomed pot over medium heat, heat the olive oil for about 1 minute. Add the chopped onion, finely chopped garlic, roughly chopped asparagus, and a teaspoon of salt. Sauté this aromatic mixture for about 15 minutes, or until the onion becomes translucent but not browned.
2. Enhance with Wine (Optional): To add depth and complexity to the flavor, you have the option to pour in the white wine or sherry at this point. Cook for 1 minute, allowing the alcohol to evaporate. Then, add the vegetable stock.
3. Simmer and Soften: Let this delightful concoction simmer for approximately 20 minutes, or until the asparagus is very tender. This slow simmering allows the flavors to meld and intensify.
4. Incorporate the Peas: Remove the pot from the heat and stir in the frozen green peas. These peas will bring a burst of color and a hint of sweetness to the soup.
5. Blend to Smoothness: Transfer the soup to a blender or food processor and blend until it reaches a smooth and velvety consistency. The result should be a luscious green puree.
6. Return and Heat: Pour the pureed soup back into the pot and gently heat it until it’s just at a simmer.
7. Creamy Goodness: Stir in the cream or half-and-half to create a creamy and luxurious texture. Season the soup with additional salt, freshly ground black pepper, and dried basil to taste.
8. Serve Your Way: Cream of Asparagus Soup can be served hot or cold, making it versatile for any season or preference.

Now, with a pot of Cream of Asparagus Soup before you, you can savor the elegance of asparagus in a delightful and frugal way. It’s a testament to how a few simple ingredients can transform trimmings into a luxurious culinary experience.