Cream of Asparagus Soup

From "The Silver Palate Cook Book." New York: Workman Publishing Company, Inc., 2007.

The cover shown here is the 25th anniversary edition. I also have (and prefer the layout of) the original - published in 1982, although it sustained significant water damage when I knocked over a Pyrex measuring cup of boiling water in the late 1980s.

I love fresh Michigan asparagus and have become a snob about only using in-season, locally grown asparagus purchased at the South Bend Farmer's Market. That means that my asparagus consumption is condensed and intense. I eat copious amounts of asparagus for a month and then miss it (and look forward to its return) for 11 months.

I usually make a weekly batch of this soup during asparagus season. The serving size is much too small in my opinion. I find that this recipe more reasonably makes three or four meal-sized servings.

8 tablespoons (1 stick) butter
4 cups chopped yellow onions (about 4 large onions)
2 quarts chicken stock/broth [I've substituted vegetable broth before, but prefer chicken]
2 pounds asparagus [Buy local and in season!]
Salt and freshly ground pepper, to taste
1/2 cup heavy cream or buttermilk (for cold soup) [I always add cream to the hot version, too]

Melt the butter in a large pot over low heat and simmer the onions until very soft and golden, stirring often, about 25 minutes.

Add the chicken stock and bring to a boil.

Meanwhile, trim the tips from the asparagus and reserve. Cut about 1 inch from the butt ends of the asparagus spears; don't try to remove all of the tough parts, just the very woody ends. Chop the spears into 1/2 inch pieces and drop into the boiling chicken stock, cover, reduce the heat and simmer until the asparagus is very soft, 45 minutes.

Force the soup, broth and all, through the medium disc of a food mill. Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes. If serving the soup hot, season with salt and pepper and serve.

If serving the soup cold, remove from the heat, cool, stir in the cream or buttermilk, and refrigerate, covered. Season with salt and pepper. Serve very cold.

8 to 10 portions


Coming soon: An easy, delicious chicken and sausage dish