Cream of asparagus soup
Creamy Dreamy: Mastering Barefoot Contessa’s Cream of Asparagus Soup
Looking for a sophisticated yet surprisingly simple soup to impress your guests (or just treat yourself)? Look no further than Ina Garten’s Cream of Asparagus Soup! This recipe, a Barefoot Contessa classic, is the epitome of elegant comfort food. It’s bright, flavorful, and comes together in under an hour – perfect for a weeknight dinner or a special occasion.
This isn’t your average asparagus soup. The secret lies in the quality of the ingredients and Ina’s knack for balancing flavors. The creamy texture, achieved with just the right amount of heavy cream, is absolutely divine. It’s a vibrant green hue that’s as pleasing to the eye as it is to the palate.
What makes this recipe special?
- Simplicity: Despite its refined taste, this soup is incredibly easy to make. Minimal ingredients and straightforward instructions mean you can focus on enjoying the process.
- Freshness: The star of the show is, of course, the asparagus. Using fresh, in-season asparagus will yield the best flavor.
- Elegant Flavor: The subtle nutmeg adds a warm, aromatic note that elevates the soup to another level.
Tips for the Perfect Soup:
- Trim your asparagus properly: Removing the tough ends ensures a smooth and creamy texture.
- Don’t overcook the asparagus: You want it tender, but still slightly vibrant in color.
- Use an immersion blender for convenience: If you don’t have one, a regular blender works just as well, but be careful when transferring hot liquid.
- Adjust seasoning to your liking: Salt and pepper are essential, but feel free to add a pinch of cayenne pepper for a little heat.
Serving Suggestions:
This Cream of Asparagus Soup is delicious on its own, or paired with a crusty baguette for dipping. It also makes a lovely first course for a spring dinner party. Garnish with a swirl of cream, a sprinkle of chopped chives, or a few toasted croutons for added texture and flavor.
Frequently Asked Questions:
Q: Can I use frozen asparagus?
A: While fresh asparagus is highly recommended, you can use frozen in a pinch. Be sure to thaw it completely and drain off any excess water before adding it to the soup.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup a day ahead and reheat it gently. However, the color may fade slightly.
Q: Is it possible to make a vegan version?
A: Yes! Substitute the heavy cream with full-fat coconut milk or cashew cream for a delicious vegan alternative. You may also need to adjust the seasoning.
Q: What kind of broth should I use?
A: Vegetable broth is the traditional choice, but chicken broth can also be used for a richer flavor.
Q: Can I add other vegetables to the soup?
A: Absolutely! Potatoes or leeks would be lovely additions.
Get ready to enjoy a bowl of pure comfort and elegance with this incredible Cream of Asparagus Soup!
Cream of Asparagus Soup Barefoot Contessa
Ingredients
- 1 lb asparagus trimmed
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/4 tsp nutmeg
- salt to taste salt
- pepper to taste pepper
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add asparagus and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until asparagus is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in heavy cream, nutmeg, salt, and pepper. Heat through, but do not boil.
- Serve immediately.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
