White Asparagus Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup chopped onion
2 tbsp. butter
1 1/2 -2 lb white asparagus, peeled and cut into 2 inch pieces, heads reserved
6 cups chicken or vegetable broth
1/2 cup half and half
salt, to taste
Fresh ground pepper to taste
Dry white wine, 1-2 tbsp. (to taste)
Parsley for garnish
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Directions: |
Directions:Make sure to peel the asparagus before you chop it into small pieces. Unlike regular asparagus, it has a bamboo like skin which is very distasteful. Asparagus should be peeled from the head down. Prepare and keep moist in a dampened paper towel until ready to use.
Saute onion in the butter until soft, in a 4 qt saucepan. Add the pieces of asparagus (minus the heads) and and steam or simmer for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
Puree the soup in batches and then return to pan. Bring it to simmer and add the reserved asparagus heads. Cook at least 5 minutes or until they are fork tender. Turn down the heat and add cream. Do not boil further.
Taste and add salt and ground pepper as needed. You may also want to add a few spoonfuls of white wine, if you think the soup needs acidity. Garnish with parsley. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
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Personal
Notes: Another dish we bring out on German food night. This Southern German dish is very, very popular at any restaurant in Germany. The white asparagus is grown there by covering it from the sunlight. Because this slows the growth, it is only available every 2 years, thus being a celebratory dish. When Steve, Linda, Rachel, and I toured Switzerland and Germany, the girls ate this at almost every meal. Because of that I needed to come home and find an authentic recipe so this could be added to our German menu. It's really good!
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