UPDATE: I’ve been eating this the past couple of days and have a few tweaks to add
I love my immersion blender. 12 bucks or so at most large grocery stores, these things can take the place of a regular blender or food processor with minimal cleanup.
I was searching the Internet for something low carb I might be able to make with some ingredients I have lying about and came up with this idea based off another recipe I found.
- 2 bunches of fresh asparagus
- 10 scallions
- 1 box (32 oz) chicken broth
- 4 tablespoons salted butter
- 1/3 pint heavy cream
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 20 turns of the pepper mill
- 1/2 teaspoon salt
Using a soup pot I melted the butter on high heat while washing and cleaning the asparagus and scallions. I chopped it in 1/4″ lengths. Thrown into the pot with the butter, I stirred on high flame intermittently for about 10 minutes while looking for the rest of the ingredients and the immersion blender.
Be careful with asparagus. While I cut off more than an inch of the bottom stems, it was still more fibrous than I would have liked and might be off-putting to some. My solution: cut the asparagus – especially at the stem end very, very closely together to be sure any fibers will be as short as possible. The immersion blender won’t fix this.
I do this with kale when I make kale soup and use the stems and it works splendidly.
After that, in went the chicken broth. I brought to a boil, then added the garlic and onion powder, turned down the heat, and let simmer for 10 minutes.
Once the simmering was done, I turned off the heat and blended until smooth. Then I slowly poured in the cream with the immersion blender on.
Now it was time for a taste – and I came up with a trick to have a good-sized taste with the extremely hot soup not burning my mouth.
We have some small metal ingredient cups about the size of the business end of a soup ladle. The keyword here is ‘metal’. Using a soup ladle I put a few tablespoons into the cup. It became almost too hot to touch – good. All that heat was being conducted out of the soup into the metal cup. To make something hot, you got to make something else cold. In less than 30 seconds I had a mouthful of the stuff at a temperature that would let me taste it.
It was very good – creamy and flavorful. I did think it needed a little salt and put in a teaspoon at that point and mixed it again with the immersion blender.
Oops – maybe just a teensy-weensy too much salt – the broth and butter brought their own salt and it was *almost* enough. My advice if you try this: be careful with the salt.
The final product was delicious. It’s a one-pot meal using only a few utensils and in a half-hour you have a great soup for a cold, possibly snowy day. It’s also suitable for vegetarians who use dairy – not usual for my recipes.
I did find after repeated lunches of the stuff that it was missing ‘something’. I added more salt and pepper at work and it was better, but it could have used some other ‘something’ – but what?
Any ideas out there?
4 thoughts on “Creamed Asparagus and Scallion Soup”
This, and your daughter’s salmon recipe, sound delicious! I have some asparagus in the frig and will try it today (with my new immersion blender!). I loved your kale/Italian sausage soup too. Thanks, LCC!
That sounds amazing!! Couldnt.help buy think if some cream.cheese for thickening and.flavor would also be good. I do an acorn squash recipe with cream cheese and it has surprises me with its flavor.
Thanks so much for this recipe!
Delicious! I use asparagus to make soup out of a bone broth which I don’t particularly like, but hate to waste bones.
The third time I made this I was out of cream, so I used about a half-cup of mascarpone cheese. Also good!