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Asparagus bisque with herb cream

Time 50 minutes
Yields Serves 6 to 8
Asparagus bisque with herb cream
1

Snap the tough ends off the asparagus spears. Wash the spears well and chop or break into roughly 1-inch pieces. Set aside.

2

Melt the butter in a heavy soup pot over very low heat. Add the shallots and one-eighth teaspoon of salt, mix well, cover the pan and simmer until the shallots are soft, about 5 minutes. Add the asparagus and another pinch of salt, cover the pan and simmer until the pieces are tender, about 10 minutes. (This concentrates the flavor.)

3

Add the stock to the pot, raise the heat to bring the stock to a slow simmer, cover and simmer about 15 minutes, until the asparagus is very soft.

4

While the asparagus is cooking, combine the creme fraiche and herbs in a bowl or the container of an immersion blender. Process until the herbs are finely chopped and the mixture is well blended. Season to taste with salt and set aside.

5

When the soup is finished, process in the pot using the immersion blender to make a smooth puree. Season with pepper to taste and more salt if needed.

6

To serve, ladle into individual bowls and top each with a large scoop of the herb cream. You can swirl it in or serve it as is. Makes about 8 cups.


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