Creamy Asparagus Soup

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Creamy Asparagus Soup

 

2 pounds fresh asparagus

8 cups veg. stock use fresh or canned

2 onions diced

1 large Idaho russet potato peeled and diced

1/2 cup heavy whipping cream or Silk creamer

1 tablespoon butter or marg

1/3 cup of flour

salt and pepper to taste

 

Clean the asparagus by removing the woody stems. Next blanch the asparagus in

boiling hot water for 30 seconds and remove. Slice the asparagus tips into 1/2

inch pieces and reserve (just use the upper part or “tip†of each asparagus.

Take the remaining blanched asparagus and roughly chop and reserve.

In a large soup of stock pot combine the butter with the diced yellow onion and

a pinch of salt and pepper. Sweat the onions over a very low flame for about 5

minutes or until the onion turns translucent and is cooked through. Next add 1/2

cup of water and the 1/3 cup of flour to the onion and combine well. This step

will create the base of the soup and will act as a “thinking agentâ€. Add the

8 cups of stock, the peeled and diced potato, the rough cut asparagus pieces and

increase the heat to a medium setting. Cook for 45 minutes over a medium flame.

Next add the heavy whipping cream and puree the soup. If you have a “blender

on a stick†(see the tool below) simply place the blender in the soup pot and

puree until smooth. If you do not have one of these great kitchen tools then

remove the soup from the stove and let sit for an hour to let cool. Once the

soup has cooled place the soup in a blender and puree until smooth. If you use a

blender MAKE

SURE that the soup has cooled or your soup will explode when you try to puree

it.

Once the soup has been pureed return to the heat for a few minutes. Taste the

soup and adjust the seasonings if needed with salt and pepper.

To server the soup simply pour the soup into a cup or bowl and garnish with the

asparagus tips and server. Serves 4 to 6.

 

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