My idea of a great date with my husband is visiting vintage bookstores. It’s been a while since we went book shopping and it was a welcome change to go out in our old stomping grounds of Greenpoint and Sunnyside last Friday. I picked up a delightfully fussy cookbook entitled The Four Seasons Cookbook from 1971 for only 3 dollars!! It’s a beautiful book divided into seasons and it’s very French. All the recipes call for broths and complex sauces that require one to search other parts of the book to complete the recipes, but one spring recipe intrigued me because of its simplicity. It called for beef, not chicken broth, in this cream of asparagus soup. I tried it and was pleasantly surprised by how the beef broth complemented the asparagus and cream. It was frothy and light, but heady and satisfying. Perfect as we flirt with spring.
the trinity: Icelandic butter, celery and onion
sauteing it in butter
finished product. it will be really frothy, but that is the point!
Cream of Asparagus Soup with Beef Broth
Adapted from the four seasons cookbook
- 2 tablespoons of butter
- 1 small onion (finely chopped) about 2/3 cup
- 1 small celery stalk preferably from the heart with leaves, about 1/3 cup, finely chopped
- 2 cups beef broth
- 1 pound small spring asparagus
- 2/3 cup fresh cream
- an immersion blender or blender
- Finely chop the onion and celery.
- Melt butter in a pot over a medium heat.
- Add onion and celery and saute until translucent and tender. (5-10 minutes).
- Meanwhile clean and cut the asparagus ends off. you only want to cut off a small amount of the end then chop them up.
- Add beef broth to the sauteed onions and celery, bring to a boil and add chopped asparagus.
- Cover and simmer for five minutes.
- Blend with immersion blender or blender.
- Add cream and whisk together and serve!(serves 6)
Other asparagus recipes: