Total Time
20mins
Prep 5 mins
Cook 15 mins

Very yummy. If you love asparagus....this is for you! From Rachael Ray's Get Together cookbook.

Ingredients Nutrition

Directions

  1. Trim asparagus by snapping tough ends off.
  2. Use only thin fresh asparagus.
  3. Bring wine and water to a simmer, add asparagus.
  4. Cook, covered 5 minutes or until tender.
  5. Drain asparagus liquid into food processor.
  6. Cut tips off asparagus at and angle and reserve.
  7. Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
  8. In saucepan, melt butter over medium heat.
  9. Whisk in flour and cook 2 minutes.
  10. Whisk in vegetable stock and bring liquid to a bubble.
  11. Whisk in asparagus stock and return to a bubble.
  12. Season soup and stir in cream.
  13. Cook to thicken slightly.
  14. Serve in bowls topped with reserved asparagus tips and tarragon or chives.

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