The classic cream of asparagus soup with a twist: Cambozola cheese, a combination of French soft cheese and Gorgonzola. The cheese makes this soup especially creamy.

Gallery

Recipe Summary

prep:
25 mins
cook:
31 mins
total:
56 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact.

    Advertisement
  • Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat; simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid.

  • Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute.

  • Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper.

  • Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.

Cook's Note:

If you can't find Cambozola cheese, try using your favorite blue cheese instead.

Nutrition Facts

367 calories; protein 12.2g; carbohydrates 17.6g; fat 27g; cholesterol 77.2mg; sodium 530mg. Full Nutrition
Advertisement
Advertisement