We had dinner at a new restaurant a while back. The soup of the day was cream of asparagus. I love asparagus – but had never had this type of soup. So, I ordered it. I wasn’t super impressed. It seemed to lacking “something”, but I couldn’t quite put my finger on it. So, as I’m prone to do, I began the process of trying to recreate the soup – only better. After several attempts – this is what I’ve got for you today. Mmm Mmm Good!
Drizzle of Olive Oil
1 small white onion, chopped
5 cloves garlic, chopped
1 – 2 pinches red pepper flakes
1 – 1 ½ lbs. asparagus, ends cut off and then chop spears into chunks
1 quart chicken broth
2 chicken bouillon cubes
2 – 3 oz. fresh spinach
2 Tbls. Butter
2 heaping Tbls. Flour
1 cup milk
Drizzled the olive oil into a soup pot. Saute the onions, garlic and red pepper flakes for about seven minutes; until the onions are translucent. Add the chicken broth, bouillon cubes and chopped asparagus. Bring to simmer and cook until the asparagus is well cooked; about 25 minutes. Allow to cool slightly.
Place the soup ingredients in a blender and whirl until completed blended. Add some of the spinach. I add about a handful at a time. You want to give a nice green color to the soup – but not too dark of a green. So, I find adding a little spinach at a time allow you to control the color of the soup.
To the same pot in which you cooked the asparagus, make a roux by adding the butter and then flour. Cook just a minute or two; add the milk and whish until well blended. Now, add the soup mixture from the blender. Whisk to completely combine. Continue cook for just about five minutes.
Serve with a dollop of sour cream and garnish with chives. FANTASTIC!