Spring asparagus soup

8 Servings

Ingredients

Quantity Ingredient
4 pounds Asparagus- 1 inch woody stems removed and discarded; cut into 1'' pieces
1 medium White onion- dice into large pieces
4 ounces Butter
2 quarts Chicken or vegetable stock; heated to boil then set aside
1 pint Heavy cream

Directions

Sweat onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar.

Simmer until tender, keeping asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Adjust salt, pepper, and sugar. Pass through a fine strainer or chinois. Serve immediately.

Recipe by: MAILING LIST 1995

Posted to recipelu-digest Volume 01 Number 441 by ctlindab@... on Jan 3, 1998

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