Asparagus Soup With Thyme

A classic and creamy french asparagus soup garnished with shredded parmesan and fresh thyme.

Asparagus has such a light tender flavor that it should never be covered up. It’s a strong opinion, but I'm sticking to it. In the spring when asparagus is young and tender, anything more than butter, olive oil, Maldon salt, or fresh herbs can be too much.

Yet there are so many other ways to enjoy this wonderful vegetable. A light creamy puree with a touch of fresh herbs and salty parmesan to highlight the showstopper, asparagus.

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What ingredients do you need for asparagus soup with thyme?

• Asparagus
• Vegetable Oil
• Butter
• Dry White Wine
• Italian Parsley
• Onion
• Garlic Cloves
• Fresh Thyme
• Bay Leaves
• Potatoes
• Chicken or Vegetable Stock
• Cream
• Parmesan
  
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The Recipe…

In a large heavy bottom pot add onions and sauté in butter and oil. When soft and translucent, add garlic and stir for 1 minute. Deglaze with white wine and let the alcohol burn off and reduce the liquid by half.

Cut the woody bottoms off the asparagus and discard. Cut the tips of the asparagus off to save for garnish. Add potatoes, thyme, bay leaves, stock, and asparagus stems to the pot and simmer until the potatoes are cooked through and fall apart. Puree soup in a blender with parsley and return to the pot.

Add parmesan and cream and bring to a simmer. Cook for 10 minutes. Taste and season with salt and pepper. Sauté asparagus tips in butter and hold for garnish. To serve, fill the bowl and top with asparagus tips and shredded parmesan.

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Recipe Tips:

• Choose bright green and  fresh asparagus that is medium in thickness.
• When they are very large the asparagus tends to be fibrous and tough.
• When it is very thin you will not have enough for the soup and it would be a shame to purée them, rather saute thin asparagus and enjoy them.
• If you like crispy potato skins, bake the potatoes, scoop out and add the potato      when you puree. Then follow the crispy potato skin recipe on our blog. These two recipes together would make an elegant flavorful light lunch.
• If you do not have any cream on hand, you could use sour cream, plain yogurt or Labneh.
• The Italian parsley is an important ingredient because it lends it’s high amount of chlorophyll so the soup will help retain a lovely shade of green.
  

Make Ahead:  

• This soup can be made ahead and frozen or refrigerated for up to 5 days.
• I do suggest making it the day before serving, so the flavors can marry.
  

Storing tips:

• Store in an airtight container in the refrigerator up to 5 days
• Store in the freezer for up to 6 months in an airtight container.

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