My husband and I went to a party recently at a banquet hall and they served a delicious dill-asparagus soup. You could tell it was cream based, but it wasn't exactly "cream of asparagus" as it was more "brothy". When I told hubby I'll try to replicate it at home he insisted I make sure "not to make it too creamy!".
Mission accomplished and did I deliver! This finger-licking-good soup is quick and easy to make with very few ingredients and the secret to keeping it brothy - pureeing the asparagus in a blender and then straining it!
Dill Asparagus Soup
1 large bag of fresh asparagus (Costco sized) or 3-4 bunches
1 carton of chicken broth
2 gloves of garlic
2 tbsp butter
1/2 cup heavy cream
juice from half a lemon
1/2 cup chopped dill
salt and pepper to taste
Chop up the garlic. Cut the asparagus in 2 inch-long pieces.
In a large pot heat up butter. Add the garlic and mix for 30 sec until fragrant.
Add the asparagus and mix well. Season with salt and pepper. Cover and cook for 4-5 min periodically opening and stirring.
Add the whole carton of chicken broth (or enough to cover the asparagus). Add the lemon juice.
Bring to boil, cover and reduce the heat. Simmer for 10-15 min until the asparagus is soft.
Blend well with a hand-held blender directly in the pot or use a stand-alone blender and work through the asparagus in batches. This will produce a thicker mix full of the fibers from the asparagus.
Put a strainer over a smaller pot and ladle the blended mixture over, pressing gently to release the juices below and periodically discarding the remaining fibers.
Bring the smaller pot to boil. Add the heavy cream and dill and bring to boil. Remove from the burner and enjoy!