Best Easy Barefoot Contessa Cream of Asparagus Soup Recipe

Cream of asparagus soup is a classic dish that is both comforting and delicious. The Barefoot Contessa, Ina Garten, has a fantastic recipe that is not only easy to make but also brings out the natural flavors of asparagus. If you are looking for a creamy and flavorful soup to warm you up on a chilly day, then this recipe is a must-try.

To start off, gather the following ingredients:

– 2 pounds of fresh asparagus
– 3 cups of chopped leeks (white and light green parts only)
– 2 tablespoons of unsalted butter
– 2 cups of chopped Yukon gold potatoes
– 6 cups of chicken stock
– ½ cup of heavy cream
– Salt and pepper to taste

Now, let’s dive into the steps of making this delicious soup:

1. Begin by trimming the tough ends of the asparagus and cutting them into 1-inch pieces.
2. In a large pot, melt the butter over medium heat. Add the leeks and sauté until they are tender, about 5 minutes.
3. Add the asparagus pieces, potatoes, and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, blend the soup in batches, being careful not to overfill the blender with hot liquid.
5. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Cook the soup for an additional 5 minutes over low heat to allow the flavors to meld together.
7. Serve the cream of asparagus soup hot, garnished with some fresh asparagus tips or a dollop of sour cream, if desired.

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Now that you have the recipe, let’s answer some common questions:

Q1: Can I use frozen asparagus instead of fresh?

A1: While fresh asparagus is preferred for its flavor and texture, you can use frozen asparagus if it’s not available. Just make sure to thaw it before adding it to the soup.

Q2: Can I substitute the heavy cream with a lighter option?

A2: Yes, you can use half-and-half or whole milk instead of heavy cream if you prefer a lighter version of the soup. However, keep in mind that the soup may not be as rich and creamy.

Q3: Can I make this soup in advance?

A3: Absolutely! You can make the soup a day ahead and store it in the refrigerator. Just reheat it gently over low heat before serving.

Q4: Can I freeze the soup?

A4: While it’s possible to freeze the soup, the texture may change slightly upon thawing. It’s best to consume it fresh for optimal taste and texture.

Q5: Can I add other vegetables to the soup?

A5: This recipe focuses on the flavors of asparagus, but you can certainly add other vegetables like peas or spinach for variation. Just make sure to adjust the cooking time accordingly.

Q6: Can I make this soup vegetarian?

A6: Yes, simply substitute the chicken stock with vegetable stock to make the soup vegetarian-friendly.

Q7: How long does the soup last in the refrigerator?

A7: The soup can be stored in the refrigerator for up to 3-4 days. Just make sure to keep it in an airtight container.

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Cream of asparagus soup is a comforting and versatile dish that is perfect for any occasion. With the Barefoot Contessa’s recipe, you’ll have a delicious and easy-to-make soup that will impress your family and friends. Enjoy!

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