- 2 lbs. fresh asparagus
- 8 c. chicken broth
- 2 onions -- diced
- 1 large russet potato -- peeled and diced
- 1/2 c. heavy whipping cream
- 1 T. butter
- 1/3 c. flour
- Salt and pepper to taste
Clean the asparagus by snapping off the base of the stems. Then blanch the asparagus in boiling hot water for 30 seconds and remove. Slice the asparagus tips into 1/2 inch pieces and reserve. Take the remaining blanched asparagus and roughly chop and set aside.
In a large stock pot, combine the butter with the diced onion and a pinch of salt and pepper. Sweat the onions over low heat for about 5 minutes or until the onion turns clear and is cooked through. Next add 1/2 cup of water and the 1/3 cup of flour to the onion and combine well. Add the 8 cups of chicken stock, the peeled and diced potato and the rough cut asparagus pieces and increase the heat to medium. Cook for 45 minutes. Next add the heavy whipping cream and puree the soup. If you have a stick blender, simply place the blender in the soup pot and puree until smooth. If you do not have one, remove the soup from the stove and let sit for an hour to let it 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 it to the heat and simmer for 10 minutes. Taste the soup and adjust the seasonings if needed with salt and pepper.
To serve, simply pour the soup into a cup or bowl and garnish with the reserved asparagus tips.
- Yields: 4-6 servings
- Preparation Time: About 1 hour