Ingredients: |
Ingredients: 2 pounds asparagus, trimmed of woody stems
1 large yellow onion, chopped (1 ½ to 2 cups chopped)
1 teaspoon minced garlic
3 tablespoons butter
4 cups chicken broth or vegetable broth
1 cup water
2 sprigs of fresh thyme
1 bay leaf
¼ cup chopped fresh parsley
¼ cup heavy cream or full-fat sour cream
1 tablespoon dry vermouth
1 teaspoon lemon juice
½ teaspoon black pepper
1 teaspoon salt
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Directions: |
Directions:Cut tips from the asparagus 1 ½ inches from top and reserve. Chop the rest of the asparagus stalks into ¼-inch rounds.
Melt the butter in a 4 to 5-quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook a minute more. Add the chopped asparagus to the onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes. Add the broth, water, thyme sprigs, and bay leaf to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer, covered, until the asparagus are tender, about 10 minutes. At the end of cooking, stir in the chopped parsley.
While the soup is cooking, blanch the asparagus tips in a small pot of boiling, salted water, until the tips are just tender, about 2 to 4 minutes, depending on the size of the asparagus. Drain. Rinse with cool water to stop the cooking. Set aside.
Remove bay leaf and thyme sprigs. Use either an immersion blender or an upright blender (working in batches) to purée the soup. If you use an upright blender, work in small batches, fill no more than a third the blender bowl at a time, and hold down the lid while blending. For a creamy texture, press the puréed soup through a sieve or food mill. Stir in the cream, vermouth, and lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips. |
This recipe for Creamy Asparagus Soup is from