Soups

Decadent Cream of Asparagus Soup

61
6
2 tbsp butter
1 diced onion
2 pounds asparagus
salt to taste
4 cups chicken broth
2 cups water
cayenne to taste
freshly ground black pepper to taste
pinch of nutmeg (I forgot to mention in video, but just add with other spices!)
1/2 cup of heavy cream

For the cream topping:
1/4 cup heavy cream
1 tbsp finely grated Parmigiano-Reggiano
1 tsp lemon zest
*whisk for minute until frothy and slightly thickened
Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes. Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes. Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat. Use an immersion blender to blend soup until smooth, about 3 minutes. For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove. Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup. Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute. Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design. Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Nutritions

Calories
165

Sodium
590mg
24% DV

Fat
17g
26% DV

Protein
3g
6% DV

Carbs
6g
2% DV

Fiber
4g
16% DV

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