Springing for Asparagus

A Tasty Recipe for Creamy Asparagus Soup

If you’re a locavore-minded cook, you’re probably sick of root vegetables and heavy meals.  But now that spring is here, the choices can become overwhelming.  Enter the asparagus.

Even though it’s sold throughout the season, asparagus is at its best in the later stages of spring.  From pencil thin to tube-shape varieties, they offer a refreshing hint of the warmer weather to come.  An added bonus?  Late spring also means the stems aren’t as tough AND you can score the best deals at grocery stores.

While there are plenty of ways to cook up asparagus, the iSi Creative Whip gives you endless options.  We’ve tested an asparagus foam soap that’s easy to make but full of flavor and simple to execute.  Using the cream charger gives this soup a light consistency (something you’ll crave as the weather warms up) while maintaining some of that comforting, velvety texture we associate with soul-soothing soups.  Take advantage of these spring days!

Ingredients for soup

1 pound asparagus
1 ½ cups vegetable stock
½ cup heavy cream
1 small shallot, diced
1 tablespoon clarified butter
1 clove garlic, minced


Cut all asparagus spears into 1/2-inch pieces and cook in a pot of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a food processor and purée with 1 cup cooking liquid.

In a wide saucepan, sauté the shallots and garlic in clarified butter. Add the asparagus puree and vegetable stock. Mix well before blending in food processor. Pass through a sieve and season with salt and pepper.  Refrigerate.

Pour the heavy cream and then the soup into the 1 pint iSi Creative Whip. Screw in 2 cream charges and shake vigorously after each charge. Dispense into soup cups or bowls and serve chilled.

Post and photo by Bao Ong.

Post and photo by Judiaann | PUBLISHED: May 22, 2011