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Chef John's Cream of Asparagus Soup
July 06, 2015

My wife is the asparagus eater in our family so I make asparagus soup occasionally. Springtime especially. This is indeed one of those dishes that seems to develop flavor overnight. However I found a way to increase the flavor from the get go. Simply take the tough parts of the asparagus stem (the part you'd normally discard) and SIMMER them in the chicken broth for 30 mins or so. Then discard them and proceed as per recipe. Adds a bang to the flavor. Many thanks, Chef John.

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