Provence’s Best-Kept Secret: Creamy Asparagus Soup Will Steal the Show Easy Under 40 Min for Yummy!

Craving a taste of the South of France? Look no further than this incredible creamy asparagus soup recipe! I learned this gem from a local chef in a charming Provençal village, and now I’m sharing all the secrets with you. **

This easy-to-follow recipe is perfect for beginner cooks, but even seasoned chefs will be impressed by the depth of flavor. We’ll cover everything from picking the freshest asparagus to mastering the foolproof technique that guarantees a silky smooth, restaurant-quality soup. No shortcuts here, just pure culinary magic! ✨

Get ready to impress your friends and family with this show-stopping dish. It’s perfect for a light lunch, a cozy dinner, or even a elegant starter. And the best part? It can be ready in under 40 minutes! ⏰

Steve tips

Make your own stock…. my stock

Look for firmness:

Stalks should be crisp and snap easily when bent slightly. Avoid limp or floppy asparagus.
Firmness indicates freshness and a higher water content, leading to a more flavorful and tender soup.

Inspect the tips:

The tips should be tightly closed and compact, free from spreading or softness. Dark green or purple hues are a good sign, while yellowing or brownish discoloration indicates age.
Closed tips ensure the asparagus hasn’t grown tough or woody.

Check the color:

Look for a vibrant green color, with a gradual fading to white at the bottom of the stalk. Avoid dull or bleached colors, which signify age or poor storage.
Different varieties may have natural variations, like purple or white asparagus, but keep the overall vibrancy in mind.

Size matters:

Thicker spears may taste more fibrous, while thin spears can be more tender but break easily. Choose a size that suits your taste and recipe.
For your creamy soup, medium-sized stalks might be a good balance of flavor and texture.
Bonus tips:

Look for asparagus with dew still clinging to the stalks, indicating recent harvest.
Avoid overly bendy stalks, which could have hollow centers or be woody.
If buying at a farmer’s market, ask when the asparagus was picked for the freshest choice.
Remember, thinner asparagus cooks faster than thicker stalks, so adjust your cooking time accordingly.

Cooking is my joy, and I hope it becomes yours too.

I love to experiment in the kitchen, and I encourage you to do the same. Don’t be afraid to change up my recipes or add your own personal touch. The most important thing is to have fun and enjoy the process.

ingredients:

2 pounds asparagus: Look for firm stalks with tight, closed tips and a vibrant green color.
3/4 stick of butter: This is about 6 tablespoons.
1 onion, peeled and diced: Use a medium-sized onion for best results.
1 shallot, peeled and diced: Shallots have a milder flavor than onions, but you can substitute with more onion if needed.
2 garlic cloves, peeled and diced: Minced garlic can also be used.
1 yellow potato, peeled and quartered: This will help thicken the soup.
1/4 cup brandy or white wine: This adds depth of flavor, but you can omit it if preferred.
3 cups chicken stock: Use low-sodium chicken broth for better control over the final saltiness.
3/4 cup heavy cream: You can adjust the amount depending on your desired soup consistency.
Sea salt and freshly ground black pepper: Season to taste.

Also try my other favorite soups from France!

Creamy Mushroom Soup of Paris https://youtu.be/Hu8mwmaL-qg

French Classic Vichyssoise Soup. https://youtu.be/kEZmDySUBuA

Le Tourain d’Ail Doux🥖 Garlic Soup https://youtu.be/2fTB5lmOxWY

French Onion Soup https://youtu.be/UOs_KTrDs2s

Oh my gosh what am I making asparagus cream soup with a little garlic little potatoes oh couton oh my gosh and Brandy oh yes no this is going to change your life anyways watch this video Bon Bon it’s delicious it’s delicate it’s creamy it’s wonderful um now I make several

Different versions of my asparagus soup but tonight um I’m going to make it with asparagus a potato a shallot some garlic some heavy cream onion um some Brandy salt and pepper really simple sometimes I will add Bree in that mix and make it a more variant of my asparagus soup

Sometimes I’ll add another vegetable um like broccoli um but tonight it’s just my asparagus Sou now the two most important ingredients in this soup is asparagus but also your your stock which we’re going to use chicken stock now I highly recommend you go to my video on

How to make chicken stock I promise you it’ll save you money and it’s delicious and you can freeze it and use it and use it and it’s wonderful um or if you don’t have that option go to the store and buy a good stock usually from bone chicken is really good

Um my my variation is better though anyways second most important thing is the asparagus now you go to the store you go to your grocery you go your produce person what should you look for well first of all the Aspirus should be in cold water a good grocer will do that

Okay now now let’s say it’s in no water most likely if you look at your asparagus now this one does not have this the bottom here will look like it’s wrinkled and shrinked don’t buy it go somewhere else uh and and yeah cuz it it it it’s not very good another

Thing you want to look for is the that the it it’s not flowering um so I went to the store and I saw one that was flowering I picked it out just to show you so this is what it looks like a flowering asparagus you don’t

Want that but let’s say you did get them well what you want to do is just pinch it off and then you still can use it now a good example of an asparagus that is good look at that you see see that it’s not flowering it’s nice and

Firm it feels firm it’s not soft anywhere that’s the asparagus of choice for this um soup so it’s very important that you choose fresh ingredients okay now once you get your asparagus and you get them home you’re going to use them the same day to make this suit don’t wait a day it’s

Important that you get them as fresh as possible and then till you’re ready to make it put it in a bowl of some cold water okay now we’re going to prep our sparagis very simple you’re going to grab it where it breaks that’s good you put that aside and you’re going to go

Through all all of them like that okay next you’re going to peel your potato and you’re going to dice it and throw in some cold water as well your onion you’re going to peel it and quarter it and dice it as well your shallot same thing two garlic cloves you’re going to

Peel it and dice it same thing any other ingredients are very simple salt pepper some Brandy now if you don’t have Brandy you can use white wine if you don’t have white wine you can use verm um so yeah you and try different variations of that um and you’ll see how

It it it it changes the flavor of the soup and it’s wonderful seasoning very simple um ground pepper um and salt I’m using sea salt I like the flavor of it and you know we have enough sodium in our diets so let me prep all this and

We’ll be right back you’re also going to need some heavy cream oh about a cup to 3/4 of a cup the Brandy you’re going to use about 1/4 cup you’re going to need about oh 3/4 of a stick of uh butter and let’s get cooking let me prep this and

We’ll be right back so I diced my shallots peeled them my onions peeled them and diced them my garlic I peeled and diced and I just put in one bowl my potatoes and water and I peeled them and made them little pieces oh this big

I got my chicken stock I got heavy cream I got my asparagus now I have two piles here and I picked out the the ones that are the prettiest the heads and what I am going to do I’m going to I’m going to cut them

About 2 3 in Just Just long enough here and I’m going to save this and put it down here and I’m going to do about three per bowl that I’m going to serve and this is going to just be for decoration and you don’t have to do one at a time you can

Just do three at a time and yeah that way you know so I’m having four people so that’s one two three and boom okay now the rest I’m going to save these I’m going to put them aside I’m just going to sauté them later and they’re going to be the decoration for

My suit now I’m going to take these guys and I’m just going to you know chop them up and so they’re manageable and I’m just going to take these and once I cut them I’m going to take them and put them in a bowl or something I can easily just

Throw that in there okay so I’m going to finish doing that and I’m going to move the camera and so you can see what I’m doing as I’m cooking right so we’ll be right back okay we’re back I hope this is better for you see how we’re cooking so

I got my heat on medium here and I’m going to take my half a stick of butter throw it in there now I’ll need some additional butter later to sauté my asparagus tips but now we’re just going to melt this probably handy to have a little wooden panel paddle um just makes

It easier and I’m just going to melt this butter in my saucepan and that’s just going to take a minute so hang in there and we’ll be right back when that’s all melted ready to go okay we’re back and my butter is melted and I’m just going to drop all my

Onions my garlic my shallots all that goodness we’re just going to drop it right in there we go give it a little Spin and now we’re just going to let that cook for about 4 to 5 minutes till it’s tender translucent onions will turn clear and give that that’s four or five

Minutes so we’ll be back okay we’re back so I got probably another minute of my beautiful onions and garlic and shs to me cooked for four minutes I just wanted to talk about my chicken stock I def Fri sa it this this is something I

Made um so see my description on how to make chicken stock but this is exactly three cups I freeze them in three cups so it’s super easy I stick them in the microwave and put it on defrost simple easy to do all right let’s check on

Our you know I love the smell of onions and garlic just sauté just beautiful yeah love that smell and butter beautiful all Right you know needs probably a little more time so hang in there and we’ll be right back okay we’re back and look how beautiful that is beautiful so now I’m going to add my Brandy now you can add white wine if you want you can add if you want you can add

Uh I don’t about anyways 1/4 cup there we go and I’m just going to stir that and I’m just going to let most of it evaporate about oh 30 seconds maybe 40 seconds it’ll evaporate pretty quickly in the meantime I’m get my chicken stock ready

Here oh I wish you could see the color of this well you can can’t you well you’ll see when I pour it all right that give it a swag so it evaporates a little faster and unliking that okay let’s see okay that’s about 40 seconds let’s drop chicken stock in

There let’s drop the asparagus in there and look how easy this is I mean this is so easy to make um and it’s delicious now we’re going to bring this to a simmer and then we’re going to reduce the Heat and let it cook for about 25

Minutes so that’s going to take a minute to to simmer so I’m sorry about all these little pauses but I’m sure you don’t want to watch those come to a a gentle oil or simmer um so we’ll be right back so it’s come to a simmer so I’m just

Going to lower the heat all the way down um if you have a really a stove that’s really really really low um you just want a really gentle simmer so you might have to raise it a little bit now I’m going to take my potatoes that had soak in water and I’m

Going to drop these guys in here just drop them right in and I’m going to save this water because it’s starchy from the potatoes and I might need it to adjust the consistency of of my soup so now I’m just going to give it a little toss

Here now to be on the safe side I’m setting the timer for 20 minutes and then I’m going to come back and check on it I’m going to Loosely cover it like that and start my timer and just let it cook and we want the asparagus to be

Nice and tense tender the potatoes nice and tender and then we’re going to come back and oh my gosh P it and that’s a lot of fun we’ll be right back okay we’re back um so yeah this is exciting so um it’s been simmering here doing its

Thing for about oh 22 minutes and I got got my parade thing now if you don’t have one of these guys you can use a blender you can use a food processor um you could do it by hand with a a potato Smasher um this is much easier

Much easier because we’re going to do it directly in here and then we’re going to strain it so I’m going to pop well let me show you how I start all right this is going to be a nasty sound so I am not g to going to spare

You from this but I’m going to pray this till it is smooth and just beautiful and then we’re going to strain it so hang in there we’ll be right back okay so I’ve been straining this for about oh I would say 2 minutes I know cuz I put a timer I was

Wondering how long it would take me but anyways so it’s nice and parade and now I’m going to put get a fresh pot nice clean pot and I’m just going to strain this guy drop it in there these copper P pots are wonderful cuz they’re heavy and they will cook it

Perfectly but boy he needs some strength to hold it up let me turn off my burner here actually just going to remove this from the heat okay get one of these guys and then you’re just going to push and we’re going to support this a little bit

Cuz and I’m just going to push it through the sleeve here you can use a spoon um and the back of a spoon actually works the best actually let me show you how much better that works sorry I was being lazy there okay here we go and push and push and

Push push and push and push and there we go you’re going to be patient here yeah you notice it’s going to go through and with the spoon it goes a little faster but you still got to be patient all right so that’s that’s good yeah we done a good job with that

Okay we’re left with the fibers and that’s what we don’t don’t want in the soup so take that put in your old pot take your clean soup give it a good stir look at that oh so beautiful okay now sorry move that aside I’m going to add our heavy

Cream now just going to grab that so at this point um if if I was adding debris I would add debris without the uh the skin and I’m adding about 3/4 of a cup of cream and I’m going to stir that looks about right beautiful now we’re going

To slowly put the temperature back on they all all the way low now this is important if you have guests coming and you made this a little ahead of time that’s fine um don’t add the cream unless it’s like within an hour that you’re ready to serve if um it’s

More than an hour just don’t add the cream just cover this and it’s fine um when it’s about about an hour then you add the cream and then bring it warm it up season it I’m putting a good pinch of pepper and I’m going to put a good pinch of

Salt and I’m going to mix that up now I’m going to get my tasting spoon there’s my taste ofon now I get I had somebody ask me why I use such an ugly spoon um well it’s so that I know this is my tasting spoon and I

Don’t confuse it and put it in there and stir if I’m having guests now if it’s just my family I don’t care but anyways I’m going to give this a little taste okay needs a little more pepper okay and I would say a little more salt I’m going to put a little more

Salt and now I’m going to also judge the consistency of the soup give it a good stir let’s get this a little oh my God that is really delicious oh my gosh that is really delicious I’m going to add a little more heavy cream and I’m going to not any any my my

Potato stock in there because I like the consistency of this okay beautiful all right now when I’m close to ready I’m going to sauté my asparagus and the butter but I’m not ready so I am going to just keep this warm I cut some baguettes and I’m just going

To put a little olive oil in there and I am going to just Brown them and make cocon out of them in the broiler so pretty simple like that and I’m going to drop drop those in there so again do not let this come to a

Boil you do not want to boil it’s very gentle bring it up to a temperature that you can serve it that it’s warm um so uh not quite ready so I’m going to wait that um people arrive and then I am going to and I’m about to serve and I

Will salting my asparagus I will warm up the soup and uh Brown my my crons and we will be back we are back and look I got my crons ready I’m keeping my soup warm on my french plate from my Coro and I melted some butter and I’m ready to do my asparagus

Tips so I’m just going to drop them in there and I’m going to toss them in that butter listen you don’t over want to cook overcook this just a couple minutes okay so we’re going to bring that heat up a little bit we’re going to add some sea salt on there beautiful

Okay I’m going to add a little bit of zeld the poos which is a southern French herb and it’s a mixture a mixture of herbs from the south of France rosary and Thyme and lavender and anyway we’re going to we’re going to TOS this if you don’t have

The you should get it delicious but just use the little Rosemary or you know have that little time even it’s dried whatever okay we’re going to top that for a couple minutes look at those C they’re so pretty ready to go I chopped a little bit of parsley

Well chopped it ped it I should say just a little bit just to give the soup a little color okay so we don’t want to overdo this we just want yeah give it a little color but we want it bright GRE but edible right so about a minute almost 2

Minutes I would say about just a minute all right I’m going to turn off the Heat and now I’m just going to wait to take that off the heat actually and now I’m just going to wait to be prepared to serve let’s check this can you guys see that no probably not okay let me take it off my frunch plate so see barely keeping that soup warm so

I just see light steam coming and that’s all I want to keep it warm all right so I’m going to show you I’m ready I’m ready yeah I am ready to serve this and how delicious this is going to be um anyways I’m going to show you how

I serve it and and yeah we’re ready to play yeah is that exciting okay cool and by the way experiment when my cooking add things change things yeah have fun with it all right all right so I hated up my soup oh look at look at the beauty of

That and I am just going to be generous with this let generous three scoops a person all right look at that oh maybe another another have a scoop there okay now we sauteed our asparagus so we’re just going to drop these guys to the side here that

Great like that that like that of course I did it backwards hold on here we go that’s how I like to do it a couple more all right and then I take a couple C drop them in there and then the guest can add more and then I just add a little parsley

And then I have a little crons on the side and look how beautiful that is so Bon SW Bon you know thank you to my subscribers you guys I mean you guys are really amazing thank you I mean you encouraged me and all that thank you for the emails thank

You for the comments you guys I thank you anyways but I hope you enjoyed this