Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 thick asparagus spears
- 2 cups water
- 1 medium shallot , chopped
- 3 tablespoons unsalted butter
- ¼–1 cup whipping or light cream
- Salt , freshly ground black pepper , and cayenne pepper to taste
Directions
Snap the tough ends off the asparagus spears.
Bring the water to a boil in a medium saucepan , salt the water lightly, and add the asparagus spears. Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside. Reserve the cooking water.
In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped shallot, and cook gently until soft but not browned. Add the cooked asparagus spears and one cup of the cooking water and bring to a boil. Cook at a lively simmer for 5 minutes. Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid.
Purée the solids in a food processor with enough of the reserved liquid to allow the mixture to purée smoothly.
Strain the purée through the sieve back into the non-reactive saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve.
Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Reheat gently over low heat, making sure not to let the soup boil.
Serve hot or chilled. If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap . You can keep it refrigerated for up to 2 days.