Cream of Asparagus Soup
From: Claire, Laval, Quebec, Canada
Comments: Will keep for 2 days, refrigerated.
  • 1 pound [454 g] fresh asparagus spears
  • 3 cups [750 mL] chicken broth
  • 1 small onion, chopped
  • 1 small potato, diced
  • 1/2 cup [125 mL] whipping cream [35%]
  • 1 teaspoon [5 mL] lemon juice
  • Salt and pepper
  • Break-up hard part from asparagus spears; remove and reserve heads from asparagus tips.
  • Bring chicken broth to a boil, along with asparagus tips, chopped onion and potato dices.
  • Cover and leave to simmer for 15 minutes over medium heat, until asparagus are tender.
  • Leave to cool for 5 minutes.
  • Blanch reserved asparagus heads for 2 minutes into salted boiling water.
  • Drain and cool asparagus heads under cold running water; reserve.
  • Puree asparagus/potato mixture into a food processor.
  • Pour back into casserole.
  • Stir in cream; reheat over medium-low heat for 5 minutes.
  • Stir in lemon juice.
  • Season to taste with salt and pepper.
  • Delicately stir in reserved asparagus heads; reheat.
  • Serve hot, or cold from the refrigerator.