While I was in Germany for my graduation I ate at a local restaurant and had some homemade White Asparagus Soup. It was WONDERFUL! I came across some white asparagus at our local grocery store and attempted to make some myself. It wasn't as good as what I had in the restaurant but it was pretty yummy. So....today I am going to share this awesome recipe. Hope you enjoy it :)
White Asparagus Soup
Makes 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 1/2 c. chopped onion (1 small)
- 2 T. butter
- 1 1/2 -2 lb. white asparagus, peeled and cut into 2 inch pieces, heads reserved
- 6 c. broth, either chicken or vegetable
- 1/2 c. half and half cream
- Salt, to taste
- Fresh ground pepper, to taste
- Dry white wine, to taste
- Parsley for garnish
Preparation:
Make sure you peel white asparagus before you chop it into small pieces.
Sauté the onion in the butter until soft in the bottom of a 4 quart saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
Purée the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
Bring to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
Taste and add salt and freshly 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.
Sauté the onion in the butter until soft in the bottom of a 4 quart saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
Purée the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
Bring to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
Taste and add salt and freshly 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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