Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cream of Asparagus Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 18, 2021 Print Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 30 mins Total Time: 50 mins Servings: 4 No need to toss out the tough ends of asparagus—use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup. Ingredients Coarse salt and freshly ground black pepper 2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved 2 tablespoons extra-virgin olive oil, plus more for drizzling ½ large shallot, sliced crosswise, plus ½ large shallot ½ large clove garlic, finely chopped, plus ½ large clove garlic 1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup) ½ cup heavy cream Directions Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld. In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil. Print