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Rich Asparagus Soup Recipe

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This recipe for Rich Asparagus Soup is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup unsalted butter
2 large yellow onions
4 large cloves garlic, coarsley chopped
1 1/2 quarts Berta's Chicken Stock
3 lbs. asparagus
1 bunch fresh parsley, stems removed, chopped
2 medium sized carrots, peeled and cut into 1" pieces
8 fresh large basil leaves
1 Tbsp. dried tarragon
1 tsp. salt
1 tsp freshly ground black pepper
pinch cayenne pepper
1 cup sour cream
1 large ripe tomato, seeded and cut into small dice
Directions:
Directions:
melt the butter in a heavy large saucepan over low heat. Add the onions and garlic and let cook uncovered until wilted, about 25 mins. Add stock and heat to boiling. Trim the woody ends from the asparagus and cut the stalks into 1" pieces. Reserve the tips. Add the asparagus pieces, parsley, carrots, basil, tarragon, salt, pepper and cayenne to the stock. Reduce heat to medium-low and simmer covered until vegetables are tender, about 50 mins. Remove the soup from heat and let cool. Process in batches in the bowl of a food processor fitted with a steel blade until smooth. Strain the soup through a medium sized sieve to remove woody fibers. Return strained soup to pan, add asparagus tips, and let simmer over medium heat until tips are tender, about 10 mins. Laddle soup into bowls, dollop each serving with sour cream and sprinkle with diced tomatoes.

 

 

 

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