Asparagus Soup
A rich, creamy soup.
Equipment
- 1 Stock Pot
- 1 Large, stirring spoon
Ingredients
- 2 bunches Thin asparagus
- ¾ cup White onion finely diced
- 3 cloves Garlic finely chopped
- 1 stick Unsalted butter
- 3 quarts Chicken broth not bullion
- 1 quart Heavy cream
- 2 tsp Ground, white pepper
- 1 tsp Sea salt
Instructions
- Cut woody ends from asparagus and discard.
- Cut heads from asparagus and finely chop. Cut remaining stalks into ¼ inch pieces diagonally. Set aside.
- Melt butter in the stock pot over medium-low heat. Add asparagus tips, onion, garlic and white pepper. Sauté until onions are translucent.
- Add broth and remaining asparagus.
- Bring to boil. Reduce heat, cover and simmer for 1 hour.
- Add cream. Stir. Simmer for an additional 20 minutes.
- Salt to taste.