Ina Garten Cream Of Asparagus Soup is made with fresh asparagus, kosher salt, unsalted butter, Spanish onion, celery, carrot, all-purpose flour, parsley sprigs, fresh thyme, bay leaf, heavy cream, and dry white vermouth. This Barefoot Contessa Cream of Asparagus Soup recipe creates a delicious and healthy soup that takes about 70 minutes to prepare and can serve up to 4 people.
? Why You’ll Love This Cream Of Asparagus Soup Recipe:
- Tasty and Fresh: This soup has a fresh and delicious taste from the asparagus and herbs, perfect for spring.
- Smooth and Creamy: The heavy cream and butter make the soup very creamy and smooth.
- Simple to Make: The recipe is easy to follow, using ingredients you often have at home. It’s great for beginners or anyone who needs a quick meal.
- Good for Your Health: With asparagus, onions, and carrots, this soup is not only tasty but also healthy, making it a great choice for your meals.
? Ina Garten Cream Of Asparagus Soup Ingredients:
- 2 pounds medium asparagus (2 bunches), cut in half crosswise
- 1 tablespoon kosher salt (for boiling asparagus)
- 1 teaspoon kosher salt (for seasoning)
- 6 tablespoons unsalted butter
- 1 medium Spanish onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 7 tablespoons all-purpose flour (for thickening)
- 3 parsley sprigs
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup heavy cream
- 1 tablespoon dry white vermouth
- Freshly ground black pepper, to taste
? How To Make Ina Garten Cream Of Asparagus Soup
- Bring a large pot of water with 1 tablespoon of kosher salt to a boil. Prepare a bowl of ice water for cooling the asparagus.
- Cook asparagus in the boiling water in two batches, each for 4 minutes or until tender. Use a slotted spoon to transfer the asparagus to the ice water to stop the cooking process. Drain well.
- Reserve 18 asparagus tips, cut diagonally, for garnishing. Chop the remaining asparagus spears into small pieces.
- In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot, and sauté, covered, for 12 minutes or until tender, stirring occasionally.
- Stir in the flour and continue cooking, stirring constantly, for 2 minutes.
- Measure and reserve 7 1/2 cups of the asparagus cooking liquid. Gradually add this liquid to the pot, stirring continuously, until the mixture comes to a boil.
- Tie the parsley, thyme, and bay leaf together with kitchen thread to make a bouquet garni; add it to the pot. Reduce the heat and simmer for 10 minutes.
- Add the chopped asparagus to the pot and return to a boil. Remove from heat and let cool slightly.
- Remove the bouquet garni and discard it. In batches, carefully puree the soup in a blender. Strain the pureed soup through a sieve into a large bowl to ensure smoothness.
- Return the strained soup to the pot and reheat over medium heat. Stir in the heavy cream, white vermouth, and the remaining 1 teaspoon of kosher salt. Season with freshly ground black pepper to taste.
- To serve, divide the soup among bowls and garnish with the reserved asparagus tips.
? Recipe Tips:
- Use fresh asparagus for the best flavor and texture.
- Be cautious with salt; adjust the seasoning at the end if necessary.
- Avoid overcooking the asparagus to maintain its vibrant color and nutrients.
- If the soup is too thick, thin it with a little more cream or stock.
? What To Serve With Cream Of Asparagus Soup?
Eat this Cream Of Asparagus Soup with crispy bread, arugula salad, or a grilled cheese sandwich. If you want something light, try poached salmon. A glass of Chardonnay goes nicely with the creamy soup. End with a fruit tart for dessert.
? How To Store Leftovers Cream Of Asparagus Soup?
- Refrigerator: To store Leftovers Cream Of Asparagus Soup let it cool completely before transferring it to an airtight container refrigerate for up to 3-4 days.
- Freezer: For freezing cool Leftovers Cream Of Asparagus Soup completely then ladle it into freezer-safe containers, leaving some space for expansion seal tightly and freeze for up to 3 months.
? How To Reheat Leftovers Cream Of Asparagus Soup?
- Microwave: Place Leftovers Cream Of Asparagus Soup in a microwave-safe bowl heat in 2-4 minutes intervals stirring in between until warmed through.
- Stovetop: Transfer Leftovers Cream Of Asparagus Soup to a saucepan heat over low-medium heat, for up 5-7 minutes stirring occasionally until thoroughly heated.
- Oven: Pour Leftovers Cream Of Asparagus Soup into an oven-safe dish cover it with foil, and warm at 350°F for 15-20 minutes
FAQ’S
Is It Necessary To Peel Asparagus For Cream Of Asparagus Soup?
No, you don’t need to peel asparagus for this soup. Just cut off the hard ends and use the soft parts for a smooth soup.
How Can I Adjust The Consistency Of Cream Of Asparagus Soup If It’s Too Thick?
If the soup is too thick, add a little more broth or cream until it’s the right thickness.
How Do You Make A Vegan Version Of Cream Of Asparagus Soup?
For a vegan version, use coconut or cashew cream instead of dairy cream, and choose vegetable broth over chicken broth.
Can I Add Other Vegetables To Cream Of Asparagus Soup?
Yes, you can add other veggies like leeks, potatoes, spinach, or peas to the soup for more taste and texture.
Ina Garten Cream Of Asparagus Soup Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 235
- Total Fat: 19 g
- Saturated Fat: 12 g
- Carbohydrates 14 g
- Dietary Fiber: 3 g
- Sugar: 3 g
- Protein: 4 g
- Cholesterol: 58 mg
- Sodium: 368 mg
Try More Ina Garten Recipes:
- Ina Garten Zucchini Basil Soup
- Ina Garten Cucumber Soup
- Ina Garten Manhattan Clam Chowder
- Ina Garten Cauliflower Soup
Ina Garten Cream Of Asparagus Soup
Description
Ina Garten Cream Of Asparagus Soup is made with fresh asparagus, kosher salt, unsalted butter, Spanish onion, celery, carrot, all-purpose flour, parsley sprigs, fresh thyme, bay leaf, heavy cream, and dry white vermouth. This Barefoot Contessa Cream of Asparagus Soup recipe creates a delicious and healthy soup that takes about 70 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Bring a large pot of water with 1 tablespoon of kosher salt to a boil. Prepare a bowl of ice water for cooling the asparagus.
- Cook asparagus in the boiling water in two batches, each for 4 minutes or until tender. Use a slotted spoon to transfer the asparagus to the ice water to stop the cooking process. Drain well.
- Reserve 18 asparagus tips, cut diagonally, for garnishing. Chop the remaining asparagus spears into small pieces.
- In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot, and sauté, covered, for 12 minutes or until tender, stirring occasionally.
- Stir in the flour and continue cooking, stirring constantly, for 2 minutes.
- Measure and reserve 7 1/2 cups of the asparagus cooking liquid. Gradually add this liquid to the pot, stirring continuously, until the mixture comes to a boil.
- Tie the parsley, thyme, and bay leaf together with kitchen thread to make a bouquet garni; add it to the pot. Reduce the heat and simmer for 10 minutes.
- Add the chopped asparagus to the pot and return to a boil. Remove from heat and let cool slightly.
- Remove the bouquet garni and discard it. In batches, carefully puree the soup in a blender. Strain the pureed soup through a sieve into a large bowl to ensure smoothness.
- Return the strained soup to the pot and reheat over medium heat. Stir in the heavy cream, white vermouth, and the remaining 1 teaspoon of kosher salt. Season with freshly ground black pepper to taste.
- To serve, divide the soup among bowls and garnish with the reserved asparagus tips.
Notes
- Use fresh asparagus for the best flavor and texture.
- Be cautious with salt; adjust the seasoning at the end if necessary.
- Avoid overcooking the asparagus to maintain its vibrant color and nutrients.
- If the soup is too thick, thin it with a little more cream or stock.
Ina Garten Cream Of Asparagus Soup, Barefoot Contessa Cream of Asparagus Soup