How to Make Cream of Asparagus Soup
- cook TIME 17 mins
- prep TIME 13 mins
- total TIME 30 mins
Ingredients (13)
- 12 oz asparagus
- 2 oz onion
- 0.5 oz spinach
- 0.5 oz bacon
- 2 tbsp heavy cream
- 1 cup whole milk
- 1 tbsp olive oil
- 1 oz baguette bread
- 2 tbsp parsley
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1 cup unsalted chicken broth
INSTRUCTIONS
Prep:
Cut the woody ends off the asparagus. Cut the top into 2-3” segments, and peel the woody ends with a peeler until a light green layer is revealed. Measure out 12 oz.
Cut away the stems of spinach and save it for stir-fries. Measure out 0.5 oz worth of spinach leaves.
Cut out 1 oz worth of bread from a baguette and put away the rest. Slice that segment into 8 equal pieces.
Cook some bacon over medium heat in a pan until brown and crispy. Measure out 0.5 oz, cut it however you want, and keep the bacon fat in the fridge for later cooking.
Half an onion and put away one half. Peel the other, chop it, and measure out 2 oz.
Chop some parsley and measure out 2 tbsp.
Cook:
Air-fry 1 oz worth of sliced baguette (8 slices in total) at 350 for 5 minutes.
Heat 1 tbsp olive oil in a non-stick pot. Add 12 oz asparagus and 2 oz onion. Stir to cook for 4 minutes or until the asparagus turns vibrant green.
Pour in 1 cup chicken broth and 1 cup milk and season it with 1/4 tsp salt, 1/4 tsp pepper. Simmer for about 10 minutes on medium heat.
Add in 0.5 oz spinach and 2 tbsp heavy cream. Cook for about 2 minutes or until it’s wilted. Turn off the heat.
Blend the soup with an immersion blender. You can use a regular blender, but when blending hot soups this way be sure not to fill more than 1/3 of its volume.
Ladle the soup into serving bowls. Sprinkle 2 tbsp parsley and 1/4 tsp paprika on top and enjoy with baguette and bacon.
