has a special place in my heart: I love it so much that I actually tried planting it in my garden of once, but then I realized it takes three years to grow. I'm much too impatient for that! Luckily, this cream of asparagus soup requires much less time. The most important thing about cooking asparagus is not to overthink it. They don't need much, so keep it simple. This does just that! It's really yummy with a slice of crusty for dipping (or better yet,
).
How do you make cream of asparagus soup?
Well, with cream and asparagus! Okay, there are a few more steps. The key to a velvety-smooth soup is to make sure your asparagus are tender. To achieve tenderness, I steam them for several minutes. If the asparagus are extra thick, you may have to steam them longer. Then, trim off the tips of the asparagus to save for a garnish and toss the rest of the asparagus into a blender with some of the water used to steam them.
Blend until very smooth. Next, sauté onion and garlic in butter, sprinkle in some flour, and add the heavy cream and more of that steaming liquid. When it gets thick, pour in the asparagus puree and ta-da! It's one of the you'll ever try.
Are heavy cream and half-and-half the same thing?
Nope! Half-and-half contains less milk fat than heavy cream. If you don't have half-and-half, but have heavy cream and milk on hand, you can make an easy
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