Creamy Curried Asparagus Soup

My family has a knack for buying more groceries than we can ever use. The amount of things that spoil and get thrown out is tragic. I know. Shame on me. I was informed last night that the asparagus was was wilting and quickly going into decline. Now, I am not an asparagus fan, never have been really unless its roasted with a little balsamic and lemon juice. Thats about the only way I can enjoy it, well, that and deep fried. The only problem was that since the asparagus was wilty it wasn’t really in the condition to be roasted. So I needed a game plan. What could I do with this wilty green veggie that would make it suitable for my taste buds? Thats when it occurred to me. Soup. And what doesn't taste good curried? So alas, I made creamy curried asparagus. And its very tasty if I do say so myself.


Creamy Curried Asparagus Soup


2 bunches of asparagus (about 45 medium spears), woody ends removed, and then cut into 3 inch pieces


1 medium red onion, sliced


1 Tbs olive oil


3 Tbs unsalted butter


1 qt low sodium chicken stock


½ c heavy cream


¾ tsp curry powder


¼ tsp cayenne pepper


pinch of freshly grated nutmeg


salt and pepper to taste


sour cream for serving (optional)


Melt butter in a large stock pot with olive oil. Add onions and asparagus. Cook for about 8 min on med- low or until onions begin to sweat. Add chicken stock and season with salt and pepper. Bring to a boil and then allow to simmer covered until the liquid is reduced to about 2/3 of original content, about 30-45 minutes. The asparagus and onions should be very tender by this time. With an immersion blender, puree the mixture until smooth with no remaining lumps. Add curry powder, cayenne, and nutmeg. Stir and allow to simmer for another 5 minutes. Add cream and additional salt and pepper if needed. Mix well. Serve hot with a dollop of sour cream on top and a loaf of crusty bread. Enjoy!








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