Cream of Asparagus Soup
4 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Adopted from allrecipes
This easy cream of asparagus soup is perfect for making the most of fresh asparagus when it’s in season.
Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 (14.5 ounce) can chicken broth, divided
½ cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt, or to taste
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice
Instructions
Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
Add the rice and stir for 2 minutes. Add white wine and stir until wine has completely evaporated. Ladle ½ cup of the hot broth into the rice and stir until the broth has reduced by two thirds. Add another ladleful or broth, stirring again until reduced by two thirds. Repeat this process until most of the broth has been absorbed by the rice, and the rice is tender but not mushy, with a creamy consistency. You may have a little bit of broth left. Remove the risotto from the heat. Cover.
Lightly steam the asparagus in microwave with 2 Tbsp water for a scant two minutes until bright green and crisp-tender. Drain water.
Add butter and grated parmesan to risotto. Season to taste with salt and pepper. Stir in the reserved ramp leaves and stems; stir in the asparagus. Spoon all into a serving dish and drizzle lightly with a bit more extra virgin olive oil and serve!
