Asparagus Bisque
Asparagus bisque is an easy blended soup ready in 20 minutes! A delicious lunch or appetizer with a silky texture and fresh spring flavor.
Servings: 4 -6
Equipment
- blender or food processor
Ingredients
- 1 lb asparagus, sliced into 2-3 inch pieces
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 large shallot, peeled and minced, (about 2/3 cup)
- 1 cup chicken broth or stock
- 1 cup half and half*
- 2/3 cup freshly grated Parmesan cheese
- 1/2 tsp salt, or to taste
- fresh cracked black pepper to taste
- 1 Tbsp dry sherry, or to taste. Optional but recommended.
Instructions
- Heat the butter and olive oil in a heavy bottomed soup pot and saute the shallot for a couple of minutes, just until it starts to soften.
- Add the asparagus and stir to combine. Add the chicken stock to the pot and bring up to a simmer over medium high heat. When the pot gets to a simmer let it simmer for about 2 minutes. If your asparagus is on the thicker side, you can let it go a couple of minutes more.
- Transfer the contents of the pot to a blender. Place the top of the blender securely on, but leave it vented for steam to escape. Carefully blend the soup until smooth. I like to place a kitchen towel loosely over the top while I blend. Note: use caution when blending hot liquids as the steam can cause them to rise in your blender. Make sure your top is secure.
- Wipe out your soup pot with paper towels and return the pureed soup to the pot.
- Stir in the half and half and bring the soup back up to just barely a simmer, do not boil. Remove from the heat and slowly stir in the Parmesan cheese. When all the cheese has been incorporated add salt and fresh cracked black pepper to taste, and add the sherry.
- At this point I let the soup cool and then refrigerate until I'm ready to serve. Reheat gently on the stove, stirring often to prevent sticking. Bring just up to a simmer and make sure the soup is heated throughout, but do not boil. Serve hot with extra cheese and croutons.
Notes
*You can also use cream, or even evaporated milk to cut down on fat.
This soup serves 4 for lunch, or 6 as an appetizer.
Nutrition
Calories: 231 kcal · Carbohydrates: 9 g · Protein: 11 g · Fat: 18 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 41 mg · Sodium: 838 mg · Potassium: 357 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1291 IU · Vitamin C: 7 mg · Calcium: 295 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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