Asparagus stems are officially here, fresh on the Farmers market stands. I love to buy asparagus when it’s thin with deep green color…. best texture and flavor.
Usually roast the same with little salt, pepper and extra virgin olive oil but today I decided to make a soup, cream soup. The great thing about Asparagus soup is that you can serve it cold or hot whatever you prefer. Today it will be cold asparagus soup. You can even make it and take it along with you, if you go for the picnic, hike or even to work. It has refreshing, creamy and super tasty flavor. This soup is made without any added fat, so it is even more healthier.
Cream of Asparagus Soup
Makes 4 cups
Ingredients
2 bunches of fresh asparagus
1 pear
1 red onion, broiled
sea salt, for taste
freshly ground pepper corns for the taste
1/2 cup non fat sour cream
1/2 cup non fat half&half
1 cup broth (from asparagus)
Wash and cut asparagus, coarse ends. Cut off the the tips and leave them for roasting and decoration.
Peal the onion and put it in the broiler till grilled texture is visible and aroma fill in the kitchen:)
Using medium sauce pan add: asparagus, pear, onion, pepper and little salt.
Boil for 30 minutes. Strain and keep the broth. In the meantime preheat the oven to 400F, roast tips of asparagus little seasoned for 5-12 minutes.
Using blender
pour the ingredients slowly, add sour cream, half&half, salt and pepper.
Blend on medium, gradually adding broth till desired consistency.
Serve in the soup dish and garnish with crunchy roasted asparagus tips.
Bon Appetit
Note:
If you substitute half & half and sour cream with regular variety-gluten free this soup will be gluten free:)
Asparagus contains useful amounts of calcium, magnesium and iodine and is an excellent source of folic acid. Moreover, vitamins A, C and E are also well supplied.
Just ½ cup of cooked asparagus provides about 25% of the RDA for folic acid and more than 80% of the RDA for vitamin C.
Asparagus
That sounds so delicious, and tasty! I am not huge fan of asparagus bit could eat it once in a while! Thanks for nutritional info about them..
You are such a nice person, always leaving comments….I really appreciate that….and yes, soup is super fantasticus:)
Very nicely done, I just tried this for the first time a few weeks ago and love this kind of soup! Bravo well presented too!
Thanks Claudia, nice to meet you and thank you for the bravo comment:)
This looks so creamy and velvety, I want to dip a spoon into my computer screen
I love asparagus, and thought the addition of pear to this soup so interesting -will have to try this one!
You are great guy Gerald, I like your sense of humor….indeed soup is very good:)
I’ve never had an asparagus soup before, but love it roasted, as a side dish, so I’m sure this would be fantastic too!
Try it, I’m sure it will find the place on the favorite soup list, especially if asparagus is ripe and fresh:)
Beautiful! I wish we had asparagus at our farmer’s market!!!
In a month, with the first early days of Spring….:)
This does look and sound delicious! I just picked up some fresh spears from the market over the weekend. Thank you for sharing with me! I hope you have a great Tuesday full of good food and love.
Thank you…have a wonderful week…:)
A lovely soup, such wonderful flavors, makes me think of warmer days of spring!
Yes …Spring….it will be here soon, wonderful and inventive season, fresh produce, new fashions…. happy cooking:)
Irena,
I love that you broiled the onion and then added pear to this soup. I bet that adds a great texture, body and flavor also.
Bon appetit!
Thank you Chef Ryan, glad you like it:)
I cannot wait for spring to make some of this soup. It looks delicious!!
Thanks Kristen, I would like to make your Blueberry Buckle, looks so good:)
Pear with asparagus? What a lovely combination is this!! I will try this recipe. Thank you for sharing.
Truly great combination….thanks for the comment I really appreciate it, love your blog:)