Cream of Asparagus Soup
A decandently rich cream of asparagus soup with a smooth velvety texture.
Ingredients
- 1 lb 5 oz green asparagus (spears trimmed)
- 1/4 cup butter
- 1 onion (thinly sliced)
- 2 Tablespoons all-purpose flour
- 1/2 cup white wine
- 4 Cups vegetable stock (homemade or store bought)
- 3-4 Tablespoons heavy cream
- salt
- pepper
Directions
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Step 1
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| Cut off and reserve the asparagus spears and chop the stems. Melt the butter in a large pan, add the onion, and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the asparagus stems and cook for a few minutes, then sprinkle with flour, stir well and pour in the wine and stock. Season with salt and pepper and cook over low heat, stirring frequently, for 30 minutes. |
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Step 2
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| Transfer to a food processor and puree in batches (when pureeing hot foods only fill the food processor half way to avoid burns and spillage). Bring 1 1/2 cups water to a boil in a medium pot and parboil the asparagus spears for 2 minutes. Pour the puree into a clean pan and reheat. Drain the asparagus spears and add to the soup. Cream can be added now or served individually. Serve in individual soup bowls. |
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