I recently had an opportunity to make a creamed asparagus dish as a component of a larger vegetarian entrée with some poached eggs and potato foam! The creamed asparagus by itself was fantastic, which is why I’ve written down the simple recipe to share!
The following recipe provides roughly four servings.
Spring Asparagus Cream Soup
I recently had an opportunity to make a creamed asparagus dish as a component of a larger vegetarian entrée with some poached eggs and potato foam! The creamed asparagus by itself was fantastic, which is why I’ve written down the simple recipe to share!The following recipe provides roughly four servings.
Ingredients
- 2 Tbsp olive oil
- 1 red onion (finely diced)
- 1 leek (white and light green sections finely diced)
- 2 cloves garlic (finely-minced)
- 2 bunches asparagus (cut into bite-sized pieces)
- 1 tsp Kosher salt (or more to taste)
- ¼ tsp red pepper flakes
- ½ cup heavy cream
- A few grinds of fresh black pepper
Instructions
- Heat the olive oil in a sauté pan until it is warm.
- Add the diced red onion and diced leeks, and allow the contents to cook over medium heat while stirring for roughly ten minutes.
- Add the garlic cloves and asparagus, and cook the vegetables down for an additional five minutes.
- *If the contents start to brown, add a small splash of water.
- Add some Kosher salt, red pepper flakes, and heavy cream.
- Cook the mixture until the asparagus are completely tender, or roughly five more minutes.
- Taste the mixture, and add some more Kosher salt and a few grinds of fresh black pepper, if desired.
- Blend the soup until it reaches a smooth consistency.
- Serve the soup in warm bowls, as a side dish, or even as a main entrée, with some toasted sourdough bread on the side.
Notes
This dish can be made in advance and reheated when you are ready to serve. Make sure to stir the contents together well before serving, as they have a tendency to separate slightly when cooled down in the fridge.