Restaurants›Bistro Ibarra Tagaytay›Cream Of Asparagus Recipe

Cream Of Asparagus Recipe

Inspired by Bistro Ibarra Tagaytay
Time40m
Serves4

Make Cream Of Asparagus Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

Garnish (optional)

Method

Soup Base

1

Prepare asparagus

Trim woody ends from asparagus. Cut stalks into 1-inch pieces, keeping the tips separate (reserve 6 tips for garnish).

2

Sweat aromatics

In a 4- to 5-quart heavy pot, melt 2 tbsp unsalted butter over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

3

Add asparagus and potato

Add the 1 lb cut asparagus (not the reserved tips) and the diced potato to the pot. Cook, stirring, 2–3 minutes to coat with butter and soften slightly.

4

Make roux

Sprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux; do not let it brown.

5

Add stock and simmer

Slowly pour in 4 cups low-sodium chicken or vegetable stock while stirring to avoid lumps. Increase heat to bring to a gentle boil, then reduce to a simmer. Cook, uncovered, until the potato and asparagus are very tender, about 12–15 minutes.

6

Blanch reserved tips (optional)

While the soup simmers, bring a small pot of salted water to a boil. Add the reserved asparagus tips and blanch for 1 minute until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Reserve for garnish.

7

Purée the soup

Remove the pot from heat. Use an immersion blender to purée the soup until smooth and velvety, or carefully transfer batches to a blender (do not overfill) and blend until smooth, returning to the pot when finished.

8

Finish with dairy and seasoning

Stir in 1 cup heavy cream and 1 cup whole milk into the puréed soup over low heat; warm gently but do not boil. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp fresh lemon juice. Taste and adjust seasoning as needed.

Garnish and Serve

9

Prepare tips: If you blanched the reserved tips, toss them with 1 tsp extra-virgin olive oil or melted butter and a pinch of salt.

10

Ladle and garnish: Divide the soup among 4 bowls (servings). Garnish each bowl with 1–2 asparagus tips, a small dollop (1 tsp) of crème fraîche or sour cream if using, and sprinkle 1 tsp chopped chives or parsley over each bowl.

11

Serve warm: Serve immediately with crusty bread or croutons on the side. Reheat gently if needed; do not boil after adding cream.