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Gallery Easy Cream of Asparagus Soup Credit: System Administrator Recipe Summary prep: 20 mins total: 30 mins Servings: 8
Ingredients Ingredient Checklist 3 tablespoons butter 1 1/2 cups coarsely chopped shallots (about 6 large) 1/2 teaspoon dried thyme 3 tablespoons all-purpose flour Coarse salt 3 pounds asparagus, trimmed and cut into 1-inch pieces 1/3 cup heavy cream 2 to 3 tablespoons fresh lemon juice
Cook’s Notes TO FREEZE: Leave out cream and lemon juice in step 3. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in refrigerator; reheat over low heat. Stir in cream and lemon juice before serving.
Gallery Easy Cream of Asparagus Soup Credit: System Administrator
Recipe Summary prep: 20 mins total: 30 mins Servings: 8
Gallery
Easy Cream of Asparagus Soup Credit: System Administrator
Easy Cream of Asparagus Soup
Credit: System Administrator
Easy Cream of Asparagus Soup
Recipe Summary prep: 20 mins total: 30 mins Servings: 8
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 8
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 8
8
Ingredients
Ingredients
- 3 tablespoons butter 1 1/2 cups coarsely chopped shallots (about 6 large) 1/2 teaspoon dried thyme 3 tablespoons all-purpose flour Coarse salt 3 pounds asparagus, trimmed and cut into 1-inch pieces 1/3 cup heavy cream 2 to 3 tablespoons fresh lemon juice
Directions
In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.
Cook’s Notes TO FREEZE: Leave out cream and lemon juice in step 3. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in refrigerator; reheat over low heat. Stir in cream and lemon juice before serving.
Cook’s Notes
TO FREEZE: Leave out cream and lemon juice in step 3. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in refrigerator; reheat over low heat. Stir in cream and lemon juice before serving.
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All Reviews for Easy Cream of Asparagus Soup
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All Reviews for Easy Cream of Asparagus Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
