Cream Of Asparagus Soup
This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.
Steps
Soak and rinse asparagus.
Remove top 1 inch of each spear , discard tough lower part , and reserve middle portion of stalks.
In a 3-quart saucepan , over medium heat , saut onion in butter for 3 to 5 minutes or until translucent.
Add chicken stock , asparagus.
Cover and bring to a boil.
Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
Remove from heat and let cool.
Remove asparagus.
Place half of the soup at a time in a blender container.
Cover and blend at high speed for 20 to 30 seconds or until very smooth.
Pass through a fine sieve and return blended soup to saucepan.
Add reserved asparagus.
Be sure to adjust the seasoning after you add the cream , especially if you plan to serve it cold.
Ingredients
asparagus spear, onion, unsalted butter, low sodium chicken broth, potato, celery rib, dried thyme, cream, salt, fresh ground white pepper