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Side Dishes

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.

Makes

6 servings

Total Time

40 minutes

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Ingredients

BLANCH:

MELT:

STIR IN:

MEANWHILE, 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.

Instructions

Blanch asparagus tips, plus ¼ cup additional asparagus pieces in a saucepan of boiling salted water until tender, 23 minutes; drain, then rinse with cold water.

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.

Creamy-Asparagus-Soup-with-Parsley-Puree-Step1

Most of the asparagus stalks are cooked and puréed into the soup. Reserve the tips, plus 1/4 cup additional asparagus, to stir into the soup at the end, but blanch them to keep their vibrant green color.

Nutritional Facts

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