Hello friends! It’s great to be back after a one week break from blogging! I did miss you allBut sometimes you need a break from your regular routine to come back with more energy than ever right?
This type of soup is one of those that I don’t cook often but I do think it’s a great way to incorporate more veggies into our daily lives. The beauty of this soup is that it can be eaten during any season; it tastes great at room temperature or warm. So no saying “well, it’s too hot so I can’t eat soup!”. Nope, none of that okay?
I started eating asparagus only a few years ago and I can honestly say that they are one of my favorite veggies these days. I remember very well the first time I cooked them. It was 2008 and it was my first valentine’s dinner that I cooked for my hubby (boyfriend then). The menu was: Steamed lobster with clarified butter, saffron rice and roasted asparagus. Simple but perfect. Since then I became hooked on asparagus and I make sure to have them on the menu at least every other week. Specially when they’re on sale during the summer.
This recipe has been on my mind for a long time and it was about time I gave it a go. I’m so glad I did! The flavor of the shallots cooked in butter add a different dimension to this recipe that is hard to describe. I wouldn’t say “smoky” but more like bacon. Maybe I got it wrong but if you decide to make it, I’m sure you’ll get that amazing flavor too. The croutons add the perfect amount of crunch but if you decide not to make any croutons, you can just use crackers for the crunch. Either way I’m sure it’ll be perfect.
- 1 bunches asparagus (about 1 lb.)
- 2 Tablespoons unsalted butter
- 1 large shallots, chopped (about ¼ cup)
- ½ cup heavy cream
- ½ cup unsweetened almond milk
- 1 cup water
- Kosher salt and freshly ground white pepper
- A splash of fresh lemon juice
- Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.
- Melt the butter in a medium saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes.
- Add the cream, almond milk, water, about 1 teaspoon salt, and ¼ tsp. white pepper.
- Increase the heat to high and bring the liquid to a boil.
- Add the asparagus, lower to a simmer, and cook until the asparagus is tender but still quite green, about 5 minutes.
- Using a blender, purée the soup in batches and pass it through a fine strainer, pressing on the solids into a bowl.
- To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like.
- Top with croutons and sunflower seeds for a crunchy note.