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Cream of asparagus soup

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Cream of asparagus soup
Cream of asparagus soup
Type	Soup
Cookbook: Cream of asparagus soup Media: Cream of asparagus soup

Asparagus is a main ingredient in cream of asparagus soup.

Cream of asparagus soup is a soup prepared with asparagus, stock and milk or cream as primary ingredients.

Ingredient variations exist. Cream of asparagus soup may be served hot or cold,^[1] and the soup may be finished with various garnishes such as chives, crème fraîche and sour cream.

Ingredients and preparation methods

[edit]

Asparagus, a light chicken or vegetable stock and milk or cream are primary ingredients.^[2] The cooked asparagus may be puréed or pulped in its preparation,^[1]^[2] and some preparations may combine both puréed and solid forms of asparagus, such as cooked asparagus tips.^[3] Puréed versions may be strained through a sieve to remove stray stringy asparagus matter.^[1] The use of thick pieces of asparagus can enhance the flavor of puréed versions of cream of asparagus soup,^[4] as can the use of fresh asparagus while it is in season (during spring).^[5]^[6]

It may be thickened using a roux, and some versions may omit milk and use extra stock, along with additional roux to thicken the soup.^[2] It may be served garnished with cooked asparagus tips,^[3]^[5] croutons,^[7] sour cream, crème fraîche,^[1] herbs such as chives, parsley and tarragon,^[4] and other foods. Cold versions may contain cream stirred into the soup prior to serving, or may be topped with sour cream.^[1]

Additional ingredients in its preparation may include half and half, light cream,^[4] evaporated milk, onion, garlic, lemon juice,^[7] celery, salt, pepper,^[5] leeks^[6] and herbs such as basil and parsley.^[8] Cheese may add flavor and thickness to the soup in versions that omit cream^[3] or milk. Sometimes rice is added.^[9]

Creamy asparagus soup with asparagus tips

References

[edit]

^ ^a ^b ^c ^d ^e Child, Julia (September 1993). The Way to Cook. Alfred A. Knopf. pp. 10–11. ISBN 9780679747659. Retrieved 9 September 2014.
^ ^a ^b ^c A Complete Course in Canning. 1906.
^ ^a ^b ^c Segal, Jennifer (April 24, 2013). "Creamless Cream of Asparagus Soup". Huffington Post. Retrieved 9 September 2014.
^ ^a ^b ^c Westmoreland, Susan (2007). The Good Housekeeping Cookbook. Sterling Publishing Company. p. 47. ISBN 9781588165619. Retrieved 9 September 2014.
^ ^a ^b ^c DeBenedetto, Nora Martinez (April 24, 2013). "Cream of Asparagus Soup: More Ideas for This Seasonal Vegetable". The Jersey Journal. Retrieved 9 September 2014.
^ ^a ^b Golden, John (May 1, 2014). "Make the most of a short asparagus season". Maine Today. Retrieved 9 September 2014.
^ ^a ^b Watchers, Weight (13 February 2006). Weight Watchers New Complete Cookbook. John Wiley & Sons. p. 136. ISBN 9780764573507. Retrieved 9 September 2014.
^ "Vegan Recipe: Cream of Asparagus Soup". Vegan Magazine. Retrieved 9 September 2014.
^ "Cream" of Asparagus Soup, February 2006, archived from the original on October 24, 2014, retrieved September 25, 2014

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Media related to Cream of asparagus soup at Wikimedia Commons

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Cream of asparagus soup is a classic soup made by puréeing cooked asparagus with stock and cream or milk, resulting in a smooth, pale green dish that highlights the vegetable's tender flavor. It is typically associated with spring, when asparagus is in season.^[1] The dish originated in European culinary traditions, where asparagus has been valued since ancient times, and by the 19th century, it appeared in American cookbooks such as Mary Randolph's The Virginia House-Wife (1824).^[2]

History

Origins of Asparagus

Asparagus (Asparagus officinalis), a perennial flowering plant native to Eurasia, was first cultivated around 3000 BC in ancient Egypt, where depictions of the vegetable appear on friezes as offerings to deities.^[3]^[4] Archaeological evidence suggests it was valued both as a food source and for ritual purposes, with early Egyptians harvesting wild varieties before domesticating them for medicinal and dietary use.^[5] The ancient Greeks and Romans further elevated asparagus, prizing it for its purported medicinal benefits, including aiding digestion by relaxing the bowels and serving as a diuretic to promote urine production.^[6] Greek physicians like Hippocrates documented these properties, while Roman writers such as Pliny the Elder extolled its quick growth and health effects.^[7] The Romans advanced cultivation techniques, developing methods for mass production in structured beds to support commercial markets, which allowed for wider distribution across the empire.^[8] During the Middle Ages, asparagus cultivation waned across much of Europe following the fall of the Roman Empire, surviving primarily in southern European monasteries where it was grown for therapeutic applications.^[9] By the Renaissance, it reemerged as a luxury item accessible mainly to nobility and clergy, owing to the labor-intensive manual harvesting process that required daily hand-picking of tender spears to prevent toughness.^[10] The 17th century marked a significant revival in France under King Louis XIV, who was so enamored with asparagus that he commissioned special greenhouses and forcing beds at the Palace of Versailles to ensure a year-round supply for the royal table.^[5]^[11] This innovation, overseen by royal gardener Jean-Baptiste de La Quintinie, underscored asparagus's prestige as a gourmet delicacy and influenced its integration into elite European cuisine.^[12]

Development of the Soup

The development of cream of asparagus soup emerged within the broader tradition of French velouté-based soups in the early 19th century, where chefs like Antonin Carême refined techniques for creating smooth, creamy purées using stock thickened with roux and enriched with cream.^[13] This approach built on asparagus's long-standing prestige as a delicacy in ancient Mediterranean cuisines, positioning it as a prime candidate for elegant, refined preparations like creamy soups. By the mid-19th century, French culinary texts documented variations of vegetable veloutés, including asparagus, as staples in haute cuisine, emphasizing the puréeing of tender tips with cream for a velvety texture.^[14] In America, the soup saw its earliest documented adaptation in 1824 with Mary Randolph's recipe in The Virginia House-Wife, the first regional cookbook published in the United States.^[15] Randolph's version featured scraped asparagus stalks simmered with bacon and onion in water, strained and combined with the reserved tips, then finished with half a pint of cream, salt, and nutmeg for a boiled emulsion—marking an accessible, stock-light interpretation suited to early 19th-century households.^[15] This recipe highlighted asparagus tips as the focal element, blending European influences with local ingredients to create a lighter, less formal counterpart to French originals. The dish gained widespread popularity in the 20th century through commercial canning, with Campbell's Soup Company introducing Cream of Asparagus in the 1920s as part of its lineup of 21 condensed varieties.^[16] Advertised in 1933 as a purée of "springtime’s tenderest asparagus shoots" enriched for creaminess, it democratized the soup beyond elite kitchens, selling for 10 cents per can and appealing to busy households with its convenience.^[16] Following World War II, cream of asparagus soup rose prominently in Anglo-American cookbooks as a seasonal spring offering, reflecting renewed emphasis on fresh, local produce in post-war cooking.^[14] Texts like Louis P. DeGouy's The Soup Book (1949) showcased it as a versatile base, adaptable for hot or cold service with additions like curry, underscoring its alignment with mid-century trends toward lighter, vegetable-forward meals.^[14]

Ingredients

Core Ingredients

The core of traditional cream of asparagus soup revolves around fresh asparagus as the star ingredient, typically using 1 to 2 pounds of spears that are trimmed to remove tough ends and chopped, with the tender parts providing the soup's signature earthy flavor and subtle texture after blending.^[17]^[1] Aromatics form the foundational base, including one medium onion diced to contribute natural sweetness and depth, often paired with 1 to 2 cloves of minced garlic for added savory complexity.^[17]^[18]^[19] Butter serves as the primary fat base, with 2 to 3 tablespoons used to sauté the vegetables, enhancing richness and forming the starting point for thickening if desired.^[17]^[1] The liquid component consists of 4 to 6 cups of vegetable or chicken stock, which simmers the ingredients and creates the soup's volume while allowing flavors to meld before pureeing.^[17] Dairy is incorporated toward the end for creaminess, usually ½ to 1 cup of heavy cream or milk, though sour cream can introduce a slight tang in certain preparations.^[17]^[1]^[18] Seasonings balance the dish's profile, with salt and white pepper added to taste for seasoning without visible specks in the pale soup, and a splash of lemon juice providing brightness to cut through the richness.^[17]^[1]^[19] In some traditional versions, a small amount of flour may be whisked into the butter for additional thickening.^[1]

Variations in Ingredients

Variations in ingredients for cream of asparagus soup allow for adaptations to accommodate dietary restrictions, enhance flavors, or suit commercial production while maintaining the soup's creamy texture and asparagus-forward profile. For vegan versions, heavy cream is typically replaced with plant-based alternatives such as coconut milk or cashew cream, and chicken stock is substituted with vegetable stock to ensure a dairy-free and animal-product-free result.^[20]^[21] To achieve a gluten-free consistency without relying on a flour-based roux, cooks often incorporate starchy vegetables like one medium diced potato or a small amount of rice, which puree into the soup for natural body and thickness.^[22]^[23] Flavor enhancements commonly include fresh herbs such as tarragon for an anise-like aroma or chives for a mild oniony note, while additional vegetables like mushrooms or leeks can add umami depth or subtle sweetness to complement the asparagus.^[24]^[25]^[26] Low-fat adaptations reduce calorie content by swapping heavy cream for lighter options like half-and-half or Greek yogurt, which provide creaminess with fewer calories per serving.^[27]^[28] In canned or condensed commercial forms, stabilizers such as modified cornstarch are added to preserve texture and shelf stability, alongside asparagus puree, cream, and seasonings in a concentrated base that requires dilution before serving.^[29]

Preparation

Basic Method

To prepare cream of asparagus soup using the basic method, begin by sautéing the aromatics: melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat, add 1 finely chopped medium yellow onion, and cook for 3 to 5 minutes until softened.^[17] Next, stir in 2 minced garlic cloves, 2 pounds of asparagus trimmed and cut into 1-inch pieces (reserving tips for garnish if desired), 1½ teaspoons kosher salt, and ¼ teaspoon black pepper, then cook for an additional 5 minutes until the asparagus is crisp-tender.^[17] Pour in 4 cups of low-sodium chicken or vegetable broth, bring the mixture to a boil, then reduce the heat and simmer uncovered for 8 to 12 minutes until the asparagus is very tender but retains its bright green color.^[17] Remove the pot from the heat and allow it to cool slightly, then puree the mixture using a blender or immersion blender until completely smooth; work in batches if using a standard blender, and return the pureed soup to the pot if necessary.^[17] For blending in a standard blender, fill no more than halfway and remove the center lid insert, covering the opening with a folded kitchen towel held down firmly to vent heat and prevent hot splatters or explosions.^[30] Off the heat, stir in ½ cup of heavy cream to achieve the signature creamy texture, then season to taste with additional salt and freshly ground black pepper.^[17] Gently reheat the soup over low heat, stirring occasionally and avoiding a boil to prevent the cream from curdling.^[17] This method yields 4 to 6 servings and is typically garnished with reserved asparagus tips or a drizzle of cream for presentation.^[17]

Tips and Techniques

When selecting asparagus for cream of asparagus soup, opt for firm, bright-green spears with tight, closed tips and moist but not wet ends, ideally purchased in spring when the vegetable is in season for optimal freshness and flavor.^[31] Local farmers' markets or farm stands provide the best quality, as asparagus should appear crisp and vibrant rather than dry or woody.^[32] To prepare the spears, snap off the woody bottom ends naturally where they break, or trim about 1 inch from the base to remove the tougher portion, ensuring a tender texture in the final soup.^[32] An immersion blender can be used directly in the pot for convenience, but take care to avoid splash-back by starting on low speed.^[33] To incorporate cream without curdling, add it after pureeing the soup and while off the heat, stirring gently to combine; if reheating, do so over low heat without boiling to maintain a smooth emulsion.^[34] If thickening with flour for a richer base, first prepare a roux by cooking equal parts butter and flour together briefly before adding stock, which helps prevent lumps and ensures even consistency.^[33] For a silkier texture, especially with potentially fibrous asparagus, strain the pureed soup through a fine-mesh sieve to remove any solids.^[33] Store leftover cream of asparagus soup in an airtight container in the refrigerator for up to 3 days, or freeze in portions for up to 2 months.^[17]^[35]

Nutritional Profile

Nutritional Content

A standard 1.5-cup serving of cream of asparagus soup prepared from a traditional recipe typically contains 140-200 calories, including 10-15 grams of fat—predominantly from the cream used in the base—15-20 grams of carbohydrates sourced mainly from the asparagus and any added onions, and 5-7 grams of protein.^[1]^[36] Key micronutrients in this serving include high levels of vitamin K, providing approximately 50% of the daily value primarily from the asparagus, along with 20-30% of the daily value for folate and 15-20% for vitamin A; it also offers moderate vitamin C and 2-3 grams of dietary fiber.^[37]^[38] The sodium content generally falls between 500-800 milligrams per serving, influenced by the type of stock employed, with low-sodium alternatives available to bring levels below 300 milligrams.^[36] This soup is dairy-based, presenting a lactose allergen risk, and may contain gluten if a flour roux is used for thickening.^[37]

Health Benefits

Cream of asparagus soup offers several health benefits primarily derived from its key ingredient, asparagus, which is rich in bioactive compounds and nutrients. Asparagus contains flavonoids such as rutin and quercetin, along with vitamin E, which act as antioxidants to neutralize free radicals and reduce oxidative stress in the body. This antioxidant activity may help mitigate inflammation and protect against cellular damage associated with chronic diseases. ^[39] ^[40] The soup also supports digestive health through asparagus's high fiber content and prebiotic inulin, a type of fructan that resists digestion in the upper gut and reaches the colon to nourish beneficial bacteria like Bifidobacteria and Lactobacilli. This promotes a balanced gut microbiome, enhances regularity, and may improve overall gastrointestinal function. ^[41] ^[42] When prepared with reduced cream or lighter alternatives, cream of asparagus soup serves as a low-calorie option that can aid in weight management due to asparagus's naturally low energy density and its mild diuretic properties, which may help reduce water retention and bloating. Additionally, asparagus provides significant amounts of vitamin K, which facilitates calcium absorption in the intestines and contributes to bone mineralization, potentially supporting skeletal health and reducing fracture risk. ^[43] ^[39] ^[44] However, traditional versions high in cream can elevate saturated fat intake, which is linked to increased LDL cholesterol levels and heightened cardiovascular risk if consumed excessively; moderation is advised, particularly for those with heart concerns. The soup's low carbohydrate profile, stemming from minimal starches in asparagus, makes it compatible with low-carb dietary patterns. ^[45] ^[46]

Cultural Significance

In Western Cuisine

Cream of asparagus soup is a longstanding classic in European cuisine, particularly as a light starter on spring menus that celebrate the vegetable's seasonal arrival. The soup embodies spring renewal in Western food cultures, mirroring the asparagus harvest's emergence as one of the first signs of warmer weather and agricultural revival after winter dormancy. Its vibrant green hue and fresh flavor made it a natural choice for holiday gatherings, such as Easter brunches, where it signifies rebirth and abundance in line with the season's themes.^[47] In British cuisine, the soup is traditionally served during asparagus season, often at formal dinners or garden parties, reflecting the vegetable's status as a herald of spring in English culinary traditions.^[48] Cream of asparagus soup also features in 20th-century literary and culinary writings as an elegant, nostalgic dish evoking comfort and sophistication. For instance, Fannie Farmer's The Boston Cooking-School Cook Book (1896, with editions through the mid-1900s) includes a detailed recipe highlighting its velvety texture, while personal accounts in culinary memoirs describe it served on fine china during family occasions, underscoring its role as a refined yet approachable classic.

Modern Adaptations

In recent years, cream of asparagus soup has seen innovative fusion adaptations incorporating global flavors. Asian-inspired versions often feature additions like ginger, lemongrass, and soy sauce to enhance the dish's earthiness, as seen in Thai-scented recipes that blend coconut milk with fresh asparagus for a fragrant, aromatic profile.^[49] Similarly, Mexican-influenced variants incorporate lime and cilantro, creating a zesty, herbaceous twist suitable for serving alongside tacos or as a base for fusion tacos, drawing from Latin American culinary traditions.^[50] Dietary trends have prompted low-carb and plant-based modifications to the traditional recipe. Keto adaptations frequently substitute high-carb thickeners with cauliflower or cream cheese to maintain creaminess while reducing net carbs to around 7 grams per serving, aligning with ketogenic diets' emphasis on fats and vegetables.^[51] Plant-based versions, popular in vegan restaurants, replace dairy with cashews, coconut milk, or oat cream, as exemplified by chef Tal Ronnen's dairy-free recipe that achieves a rich texture through blended nuts and broth.^[52] Contemporary presentation styles have elevated the soup in fine dining and seasonal menus. Chilled preparations, akin to gazpacho, highlight asparagus's fresh, grassy notes for summer servings, often garnished with yogurt or herbs for a refreshing contrast to hot versions.^[53] In molecular gastronomy, techniques like foaming incorporate soy lecithin or siphons to create airy asparagus foam toppings, adding textural sophistication to the creamy base, as utilized in modernist recipes.^[54] Commercial availability has expanded since the 2010s health food boom, with gourmet canned options from brands like Campbell's offering convenient, shelf-stable versions enriched with real asparagus.^[55] Frozen gourmet soups from artisanal producers, such as Krause Berry Farms, provide farm-fresh quality preserved for home use, while meal kits from services like Home Chef include pre-portioned ingredients for easy preparation of herbed variations.^[56]^[57] The dish has experienced a popularity resurgence in the 2020s through the farm-to-table movement, emphasizing locally sourced, sustainable asparagus to minimize environmental impact from water-intensive cultivation.^[58] Restaurants and home cooks now prioritize organic, seasonally harvested spears, integrating the soup into menus that highlight asparagus's role as a low-carbon crop in regenerative farming practices.^[59]

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