Edit ModuleShow Tags

FreshTartSteph Recipe: Asparagus Soup with Pecans & Brown Butter


Published:

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

Related Articles

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.
Edit ModuleShow Tags

About This Blog

TC Taste 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 TC Taste bloggers.

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

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.

The Minnesota Connection to the Mondavi Wine Family

MNMO food critic Jason DeRusha sits down with Carlo Mondavi to talk wine and the (Italian by way of Minnesota) family legacy

Santa Maria–Style Tri-Tip Recipe

Step up your grilling repertoire with Mexican-inspired seasonings on juicy tri-tip

Crazy Good: 3 Things to Eat This Week

Is that ice cream made with foie gras? Shh...just eat it...
Edit ModuleShow Tags

Mother’s Day Brunch

Driscoll's berries are the perfect ingredient for a Mother's Day brunch

Byte Minneapolis Doesn't Bite

Part "geek bar," part "cafe"—Byte is a Warehouse District counter service spot paying $15 minimum wage, vacation time, and benefits

Chinese-Spiced Pork Recipe

Let your slow cooker simmer up savory pork dinner while you enjoy your day

A Little Package of Joy Just For You

Driscoll's berries are the key to happiness.

Baja Style Fish Tacos Recipe

Gear up for Cinco de Mayo with light and crispy fish tacos dressed with fresh green salsa and a lime-infused coleslaw

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport
Edit ModuleShow Tags

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino

Hasselback Potatoes with Watercress and Watercress Sauce Recipe

Crunchy outside yet tender within, the popular potato and salad come together in one beautiful dish

Jimmie's Old Southern Smokehouse Is Already A Hit

Dave Anderson knows BBQ. Can he hit the perfect smoke ring in a restaurant that isn't yet "Famous"?
Edit ModuleShow Tags
Edit ModuleShow Tags