Cream of Asparagus Soup

I first tried this amazing soup at Paris’ famed restaurant La Tour D’Argent, and have loved it ever since.  Theirs was the most wonderful version I’ve tasted to date, so creamy and full of flavor.  Alas, the serving, as is the custom in such French restaurants that serve many many courses, was quite small, only a few sips really, then it was off to the next course. 

I’ve examined quite a few recipes over the years trying to replicate the taste of La Tour D’Argent’s version, but I’ve never quite pulled it off.  This version below is the closest I’ve managed to come.  It’s quite tasty. 

Cream of Asparagus Soup

2 Pounds Green Asparagus, Chopped, Tips Reserved. 

1 Medium Onion, Chopped

3 Tablespoons Butter

10 Cups Chicken Broth

2 Teaspoons Fresh Thyme

2 Teaspoons Dried Herbs De Provence

1 Teaspoon Granulated Garlic

Salt and White Pepper to taste

1 ½ Cups Heavy Cream

¼ Teaspoon Lemon Juice

Chop the onion 

and sauté in the butter until the onion is translucent but not brown.  While onions are cooking, chop the asparagus into inch long pieces, 

discarding the thick woody end pieces and reserving about half the tips for garnish.  When the onions are starting to clear, add the asparagus pieces and cook another five minutes. 

While the asparagus pieces are sautéing, add the Thyme, Herbs de Provence, and Garlic.  

After this has sautéd a minute or two, add the chicken broth.  

Bring to a boil, then reduce to a simmer and cook for 20 minutes or so, until the asparagus is tender.  Add salt and white pepper to taste at this point.  While soup is cooking, boil the reserved asparagus tips until they are soft and tender.  

Set aside. 

Next, use a stick blender if you have it to puree the soup, otherwise do it in batches in your blender.  

Add the heavy cream at this point and stir to combine.  

Add the lemon juice, taste and make any final adjustments.  Serve immediately, with a few of the reserved asparagus tips dropped in for garnish. 

Until Next Time, 

Bon Appetit!

Chris