Cream of Asparagus Soup with Grilled Shrimp Hot or Chilled

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Origin and History

Cream of asparagus soup is a classic dish with roots dating back to ancient Rome, where asparagus was prized as a delicacy and frequently used in simple broths and soups. The recipe evolved significantly in 18th-century France, where chefs refined it with cream and careful technique, establishing it as a staple of French cuisine.

In the early 20th century United States, the soup gained widespread popularity alongside the rise of canned and home-prepared cream soups, becoming a common first course at formal dinners. Today, cream of asparagus soup remains a timeless favorite, featured in both home kitchens and fine-dining restaurants for its elegant flavor and versatility.

EQUIPMENT: French chef’s knife, cutting board, 2-quart saucepot with lid, measuring cups and spoons, large serving spoon, and ladle.

PREPARATION TIME: 1 hour – Makes 5 or 6 servings.

INGREDIENTS:

• 1 bunch of asparagus (about 1 ½ pounds), trimmed and cut into 1-inch pieces.
• 1 medium onion, diced
• 1 medium carrot, diced.
• 1 stalk celery, diced.
• 1 tablespoon Roux
• 1 cup Chicken Stock
• 2 cups whole milk or half-and-half
• ¼ teaspoon Italian seasoning
• ¼ teaspoon white pepper
• 1 pinch of fennel seeds
• 2 tablespoons sour cream
• ½ teaspoon paprika
• 1 dozen grilled or boiled shrimp cleaned and shelled.

Place the asparagus, finely diced onion, carrot, and celery in the saucepan. Rinse with purified water (do not use tap water as it contains chlorine) and pour the water off. The water that clings to the vegetables is sufficient for cooking the waterless way (waterless cooking retains minerals, vitamins, enzymes, and flavor). Cover the pan, open the vent, and cook over medium heat 275ᵒF. When the whistle sounds close the vent and turn the heat to medium-low 200ᵒF. Do not peek. Removing the cover will destroy the vapor seal, lengthen the cooking time, and may cause the vegetables to burn. Cook for about 20 minutes.

In a measuring cup, combine the roux and chicken stock.

Remove the lid and add the stock mixture, milk or half-and-half, Italian seasoning, and fennel seeds to the saucepan and bring the soup to a simmer over medium-low heat at 200ᵒF, stirring as the soup begins to thicken. About 10 to 12 minutes. Do not allow the soup to boil.

TO SERVE, ladle soup into soup bowls or a tureen, swirl in sour cream, sprinkle with paprika, top with shrimp, and garnish with parsley. Serve with warm French bread.

VARIATION: When the vegetables are cooked, puree all the ingredients with an immersion blender and finish the cooking process as described above. Serve hot or chilled.

316ti Stainless Steel Waterless Cookware makes the difference.