Cream of Asparagus Soup

So simple especially with Walla Walla asparagus!

Cream of Asparagus Soup

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Serves: 8 Total Time: 1 hour and 30 minutes

Ingredients


  • 8 tablespoons( 1 stick) unsalted butter
  • 4 cups chopped yellow onions(about 4 large onions)
  • 2 quarts chicken stock, thoroughly defatted
  • 2 pounds asparagus
  • Salt and freshly ground black pepper, to taste
  • ½ cup heavy cream


Instructions

1

Melt the butter in a large pot over low heat and simmer the onions until very soft and golden, stirring often, about 25 minutes.

2

Add the chicken stock and bring to a boil.

3

Meanwhile, trim the tips from the asparagus and reserve. Cut about 1 inch from the butt ends of the asparagus spears; don't try to remove all of the tough parts, just the very woody ends. Chop the spears into ½ inch pieces and drop into the boiling chicken stock, cover, reduce heat, and simmer until the asparagus is very soft, 45 minutes.

4

Force the soup, broth and all, through the medium disc of a food mill. Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5 to 10 minutes. If serving the soup hot, season with salt and pepper and serve.


 

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