Creamy Asparagus Soup with Parsley Purée
If something a bit elegant to start a meal appeals to you, look to another spring vegetable — asparagus — for a creamy, smooth-as-silk Asparagus Soup with a savory parsley purée.
Test Kitchen Tip
Take some time and prepare this soup the day before the meal; cover and chill, then gently reheat the day of the festivities.
Melt butter in a large pot over medium heat until foamy. Stir in chopped asparagus (minus blanched asparagus), shallots, celery, and chopped garlic until shallots are translucent, 5 minutes, stirring often. Increase heat to medium-high.
Pour wine into pot; bring to a boil and simmer until reduced by half, 5 minutes.
Add vegetable stock and potatoes to pot; bring to a boil, then reduce heat to medium, and simmer until potatoes are fork-tender, about 20 minutes. Remove soup from heat; cool slightly.
Purée soup with a standard blender in batches (or a handheld blender); return to pot and simmer over medium heat.
Stir in cream, 1 Tbsp. lime juice, and blanched asparagus; season with salt and cayenne, then return to a simmer over medium-low heat.
Meanwhile, purée parsley, oil, almonds, Parmesan, mint, garlic clove, and 1 Tbsp. lime juice in a food processor; season with salt and pepper.
Top servings of soup with parsley purée and radish slices.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 14g 70%
Cholesterol 55mg 18%
Sodium 292mg 12%
Carbs 24g 8%
*Percent Daily Values are based on a 2,000 calorie diet.