Asparagus Soup with Shallot and Cream

Introduction

You cook the asparagus twice, then push it through a sieve, which gives this soup a smooth texture built from asparagus, shallot, butter, and cream. It works as a light first course or simple lunch, and you can serve it hot or chill it for up to 2 days.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Servings: 4

Ingredients

12 thick asparagus spears

2 cups water

1 medium shallot, chopped

3 tablespoons unsalted butter

¼-1 cup whipping or light cream

Salt, freshly ground black pepper, and cayenne pepper to taste

Instructions

Snap the tough ends off the asparagus spears.

Bring the water to a boil in a medium saucepan, salt the water lightly, and add the asparagus spears. Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside. Reserve the cooking water.

In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped shallot, and cook gently until soft but not browned. Add the cooked asparagus spears and one cup of the cooking water and bring to a boil. Cook at a lively simmer for 5 minutes. Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid.

Purée the solids in a food processor with enough of the reserved liquid to allow the mixture to purée smoothly.

Strain the purée through the sieve back into the non-reactive saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve.

Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Reheat gently over low heat, making sure not to let the soup boil.

Serve hot or chilled. If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap. You can keep it refrigerated for up to 2 days.

Variations

• Use light cream instead of whipping cream for a lighter soup with a looser finish and a more direct asparagus flavor.
• Use the full 1 cup of cream if you want a richer, rounder soup with a softer asparagus edge.
• Swap the shallot for the same amount of finely chopped leek to make the onion note milder and slightly sweeter.
• Skip the final straining step if you prefer a more rustic texture; the soup will be thicker and less silky.
• Increase the cayenne pepper slightly if you want more heat; it sharpens the finish without changing the base flavor.

Tips for Success

• Use thick asparagus spears as written; they give you more tender interior and less waste after straining.
• Keep the shallot soft but not browned, or the soup will pick up a sweeter, darker flavor than intended.
• Add reserved asparagus cooking water gradually when puréeing so the mixture stays thick enough to process but not watery.
• Press firmly when straining the purée through the sieve, but stop when only dry, stringy fibers are left.
• Reheat over low heat after adding the cream and do not let it boil, or the texture can lose its smooth finish.

Storage and Reheating

Store the soup in an airtight container in the refrigerator for up to 2 days. If you plan to serve it chilled, let it cool first, refrigerate it uncovered until fully cold, then cover.

Freezing is not recommended. The asparagus texture dulls and the cream can separate after thawing.

Reheat on the stovetop over low heat, stirring occasionally, just until hot. Do not boil it. If you need to use a microwave, heat in short intervals at medium power and stir between each one.

FAQ

Can you use thin asparagus instead of thick spears?

Yes, but reduce the first simmer so the asparagus does not overcook. Thin spears will also give you slightly less body after straining.

Do you need to strain the soup twice?

If you want a smooth, refined texture, yes. The first straining removes larger solids, and the second removes the fibrous asparagus threads.

How much cream should you add?

Start at ¼ cup if you want the asparagus flavor to stay forward, then add more until the soup reaches the richness and consistency you want. The soup should still pour easily.

Can you make it ahead?

Yes. It holds well in the refrigerator for up to 2 days, and it is designed to work either hot or chilled.