Creamy Asparagus Soup
This delightful spring soup is delicious served warm or cold.
Servings: 6
Ingredients
- 2 bunches Asparagus washed, woody bottoms trimmed off
- 1 T. butter
- 1 clove garlic minced
- 1 quart chicken or vegetable stock
- 1/2 c. heavy cream
- cayenne pepper to taste
- salt to taste
Instructions
- Cut the asparagus into 1-inch pieces and set aside (reserve a few tips for garnish see note below).
- In a soup pot, melt the butter over medium heat, when it begins to foam add the garlic and cook for 30 seconds. Add the stock and asparagus, bring to a simmer. Cook for about 5 minutes, until the asparagus is tender, but still green.
- When the asparagus is ready, remove from heat and puree using an immersion or regular blender. Pour back into the pot.
- Add the cream and cook on low until heated through. Season to taste with salt and cayenne.
- Ladle the asparagus soup into bowls and serve hot.
- Cook's Note: If desired, blanch reserved asparagus tips to garnish top, along with an additional drizzle of cream.
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