Edit ModuleShow Tags

FreshTartSteph Recipe: Asparagus Soup with Pecans & Brown Butter


Stephanie Meyer

Asparagus is of course one of spring's best treats. Whether steamed, roasted, or sauteed, everyone adores asparagus snuggled up to eggs or salty ham or even better, both! But my personal favorite is butttery asparagus, especially showered with toasted nuts. This soup puts a good amount of asparagus to creamy use, with brown butter and pecans to gild the lily. A squeeze of lemon and fresh chives keep the gilding in check.

A soup this silky smooth and pretty seems fussy or even fancy, but it's really quite simple to pull together, 30 minutes from start to finish. Given that temps are reaching 90 degrees today, you could eat it chilled with a dollop of Greek yogurt or creme fraiche, with a crisp salad (that includes salty ham and/or a soft-cooked egg!) and welcome spring in style.

Asparagus Soup with Pecans & Brown Butter

Serves 4

2 1/2 lbs. asparagus spears
6 Tbsp. butter, divided
1 Tbsp. olive oil
1/2 c. minced shallots
2 cloves garlic, minced
2 leeks, pale green & white parts only, sliced thin
sea salt
4 c. chicken stock
1/2 c. heavy cream (optional)
1 Tbsp. freshly squeezed lemon juice (or more, to taste)
2 Tbsp. minced chives
1 c. coarsely chopped pecans

Trim the woody ends from the asparagus spears. Cut the tips from the spears, reserving 1 cup of spears in a small bowl. Cut the remaining asparagus into 1/2-inch pieces.

Heat 2 Tbsp. of butter and olive oil in a Dutch oven or large soup pot. When butter is hot, add asparagus, shallots, garlic, and leeks, along with a generous pinch of salt, and saute until vegetables are beginning to soften, about 10 minutes.

Add stock to vegetables and bring to a boil. Turn heat to low and simmer until vegetables are just tender, about 15 minutes.

Puree the soup in a blender, in batches, with cream. Return soup to pot, stir in lemon juice and salt to taste. Keep warm.

Heat remaining 4 Tbsp. of butter in a small skillet over medium heat. Add the pecans and toast until both the pecans and butter are browned. With a slotted spoon, transfer pecans to a plate and sprinkle with a bit of salt. Add reserved asparagus tips to pan and saute, over medium heat, until warmed through and a bit browned, about 4 minutes.

Ladle soup into bowls and top with pecans, chives, and spoonfuls of asparagus spears, drizzling a bit of the butter onto the soup as well. Serve immediately.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

DeRusha's 8 Best Twin Cities Sports Bars

Why watch the game over food you don't love? Food critic Jason DeRusha lists eight of the top sports bars in Minneapolis and St. Paul.

Oatmeal Irish Soda Bread Recipe

Fresh, homemade bread is faster and easier than you think with dough that mixes in five minutes and needs no time to rise

Hello Pizza Turns 5, Ann Kim Short-listed for James Beard Award

Hello Pizza might have middle-child syndrome next to Ann Kim's other pizza shops—but this is what makes it worth revisiting

2018 James Beard Award Finalists

Minnesota chefs stay prominent in the James Beard shortlist

Brews for Good

Guinness is donating $1 to charity for each adult that dons a ‘stache and shares on social media now through March 31, 2018

3 Reasons to Brunch This Weekend

Elegant N/A drinks, outstanding oeufs, and the best of ’80s hair rock this weekend

Blueberry-Walnut Squares Recipe

Enjoy a double-dose of antioxidants with walnuts and blueberries in this treat

Oscar Party Appetizers

Elevate your table with a trio of jazzed up party bites for a win in the best supporting snacks category

Exploring Washington Wines

Sample and discover delicious wines from our country’s second-largest wine-producing area at the Food & Wine Experience March 3 and 4
Edit ModuleShow Tags
Edit ModuleShow Tags