Silky spring vegetable soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons butter
02 -
1 tablespoon olive oil
03 -
1 large yellow onion
04 -
4 cloves garlic, minced
05 -
2¼ pounds asparagus, woody ends trimmed, cut into 1-inch pieces
06 -
1 teaspoon coarse salt
07 -
¼ teaspoon cracked black pepper
08 -
3 cups low-sodium chicken broth
→ For Finishing
09 -
¾ cup heavy cream, plus more for garnish
10 -
½ cup Parmigiano-Reggiano, shredded
→ For Garnish
11 -
Fresh chives or green onions, chopped
12 -
Extra heavy cream for drizzling
13 -
Additional cracked black pepper
# Instructions:
01 -
Heat the butter and olive oil together in a large pot over medium heat until the butter is melted. Add the onions and sauté until soft while stirring frequently, about 4 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.
02 -
Add the chopped asparagus to the pot, season with salt and pepper. Cook for 5 minutes, stirring occasionally, until the asparagus is just starting to change color but is still bright green.
03 -
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let simmer for about 20 minutes, or until the vegetables are very tender when pierced with a fork.
04 -
Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth. If using a regular blender, work in batches and be sure to remove the lid a couple of times during blending to release steam and prevent pressure buildup.
05 -
Return the puréed soup to the pot if using a regular blender and bring to a gentle simmer over medium-low heat. Stir in the heavy cream and shredded Parmigiano-Reggiano cheese. Taste and adjust salt and pepper if needed. Let simmer, uncovered, until the soup has thickened slightly, about 5 minutes.
06 -
Ladle the soup into bowls. Garnish with a drizzle of cream, chopped fresh chives or green onions, and a sprinkle of cracked black pepper.
# Notes:
01 -
This soup achieves a thick, creamy consistency without any flour or other thickeners, thanks to the natural starch in the asparagus and the addition of cream and cheese.
02 -
For a lighter version, you can substitute half-and-half or whole milk for the heavy cream, though the soup won't be quite as rich.
03 -
The soup can be made ahead and refrigerated for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed to adjust the consistency.