Make delicate green asparagus cream soup with a refined asparagus flavour and crunchy almond garnish. A light, elegant starter for spring menus.
Preparing the soup: Cut off and discard tough asparagus bottoms. Cut off tips, approx.1 inch, and set aside. Coarsely stalks. In a skillet over medium heat melt butter and sweat onion for 5 to 8 minutes. Salt lightly when onions are clear, and add asparagus stumps. Keep stirring over low heat for 5 to 8 minutes. Add potatoes. Slowly add chicken stock, stirring constantly. Cook for 40 minutes, stirring frequently.
Making the spinach mousse: In a blender, puree raw washed spinach and cold water until smooth. Keep in cooler.
Preparing garnishes: Blanch asparagus tips in boiling salted water for 30 seconds. Refresh tips in an to keep them green. Roast almonds at 400°F for a few minutes until lightly golden brown. Let almonds cool down and reserve.
the soup: When the soup is cooked, process in a blender until thoroughly smooth. Strain through a sieve using a whisk to push the soup through. Return the soup to low heat. Add the cup of cream. Add salt and pepper, according to taste.
At the last minute: Whisk in a few tablespoons of spinach mousse in the soup to get it brightly green. Heat gently but don't boil. Garnish with asparagus tips, and toasted almonds.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Don't overcook asparagus — it should still have a slight bite and bright color when it comes off the heat. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
