Asparagus Soup

I was meal planning for the week and was looking for main courses when I came across an asparagus and fennel soup. Now, you might say…where is the fennel? Well, I saw this soup but figured it wasn’t prime season for asparagus, leeks, or fennel right now so I would wait. While I was at the grocery store I actually saw some good looking asparagus. When I went to cook it that night, I decided to look back at the soup recipe. I missed most of the key ingredients but decided to do my own version. It ended up so good that all of us loved it. Even the Chiplet kept asking for more, pointing at that bowl over his meat (his usual favorite part of a meal).

Directions for Asparagus Soup

Adapted from Cooking for Jeffrey

  • 1 shallot, chopped
  • Butter or substitute
  • 2 bunches asparagus (medium thickness), chopped into 1/2 inch pieces
  • 1/4 cup white rice
  • 4 cups chicken broth
  • 3 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/4 cup milk
  • Freshly grated cheese (I used a hard cheese that is mild but salty like Parmesan)

In a Dutch oven, heat the butter and saute the shallot over medium heat until it softens.

Add 3/4 of the asparagus, cooking for about 15-20 minutes until very tender, stirring occasionally.

Add the rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.

Meanwhile, blanch the remaining asparagus in boiling water for 2 minutes, then drain them and cool them quickly with ice.

Remove the thyme sprigs. Use an immersion blender (or pour into a blender) to puree the soup. Add the milk and some cheese.

Serve the soup with some extra cheese and some of the blanched asparagus on top.

Directions for Asparagus Soup (without pictures)

Adapted from Cooking for Jeffrey

  • 1 shallot, chopped
  • Butter or substitute
  • 2 bunches asparagus (medium thickness), chopped into 1/2 inch pieces
  • 1/4 cup white rice
  • 4 cups chicken broth
  • 3 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/4 cup milk
  • Freshly grated cheese (I used a hard cheese that is mild but salty like Parmesan)

In a Dutch oven, heat the butter and saute the shallot over medium heat until it softens. Add 3/4 of the asparagus, cooking for about 15-20 minutes until very tender, stirring occasionally. Add the rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.

Meanwhile, blanch the remaining asparagus in boiling water for 2 minutes, then drain them and cool them quickly with ice.

Remove the thyme sprigs. Use an immersion blender (or pour into a blender) to puree the soup. Add the milk and some cheese. Serve the soup with some extra cheese and some of the blanched asparagus on top.

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