Asparagus is one of our favorite vegetables. It’s great wrapped in prosciutto and grilled, in a quiche or frittata, pickled and added to your bloody mary, roasted, or just steamed with a little butter and lemon. It’s definitely not asparagus season in Michigan, but when I was shopping and saw this nice big bag of asparagus I immediately thought about making soup. I like brothy soups and creamed soups and my husband typically prefers soups that you could almost eat with a fork, but we both like the creamy asparagus a lot. It comes together quickly and, with the exception of the asparagus, the other ingredients are pantry staples.
Ingredients:
2 pounds of asparagus
1 medium onion diced
3-4 cloves of garlic minced
4 T butter
1/4 cup AP flour
6 cups of chicken broth
1 cup heavy cream or whole milk
1/2 cup fresh grated parmigiana cheese
Heat your dutch oven over medium heat and add 2 T of butter. Add the diced onion and cook until tender but not browned, about 5 minutes. Add in the minced garlic and and cook for another minute. While your onion is cooking wash the asparagus spears and remove the woody ends. Cut the spears into approximately 1 inch pieces. If you’d like, set a few tips aside to blanch and use as garnish when serving.Add 2 more tablespoons of butter to the pot and stir in the asparagus pieces. Stir and cook for 2-3 minutes. Add the 1/4 cup of flour and stir until combined with the vegetables.Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 15-20 minutes or until the asparagus is tender. Use an immersion blender until you have a smooth consistency. Stir in the heavy cream and cheese and continue to simmer for another 5 minutes or so.Season to taste with salt and pepper. Blanch the tips that you set aside, and garnish the soup with a little shredded cheese and the asparagus tips.Enjoy!
NOTE: I like to make my broth from Better Than Bouillon but canned or boxed broth are also fine. I used heavy cream but half and half or whole milk could be substituted.
Yes. I grated parmigiana cheese. If you’d rather use another kind of cheese that’s fine…it’s all a matter of taste (and availability). And an immersion blender works just like a blender…to purée everything. ❤️
The Finnish Dish 
So the cheese? is it like parmesan cheese? Also immersion? To puree everything? Love the recipe just trying to understand. ❤
Yes. I grated parmigiana cheese. If you’d rather use another kind of cheese that’s fine…it’s all a matter of taste (and availability). And an immersion blender works just like a blender…to purée everything. ❤️