Creamy Asparagus Soup

This simple soup doesn’t need an onion, a carrot, or even celery. Just a bunch of asparagus, a garlic clove, and a few fresh herbs. Honestly, you can forgo the sour cream and even the chicken broth, adding water instead. Of course, the sour cream and broth add richness and silkiness to the soup, but in a pinch, no dairy and plain tap water (or as Jacques Pépin always called it in cooking classes; eau de sink) are just fine. And if you don’t have the time to get or have access to fresh herbs, add 1 teaspoon of each in dried form at the same time you add the asparagus to the pot. See, basic and easy breezy.

Creamy Asparagus Soup

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 garlic clove, peeled and minced
• 2 pounds asparagus, ends trimmed, cut into 1″ pieces, reserving 16 tips
• Salt and freshly ground black pepper
• 2 cups chicken broth
• 1/2 cup sour cream
• Small handful of fresh sage leaves
• Small handful of fresh dill

In a heavy pot over medium heat, melt butter and oil together. Add the garlic and sauté until fragrant, about 30 to 45 seconds. Add the asparagus pieces, season with salt and pepper, and sauté until golden, 5 minutes.

Add the broth and bring to a simmer, cover and continue to simmer until the asparagus is very tender but still green, 10 to 12 minutes.

Turn off the heat and stir in the fresh herbs.

Ladle into a blender and puree. Return soup to the pot, stir in the sour cream, then warm over low heat. Season with salt and pepper to taste. Garnish with reserved asparagus tips.

Serves 4