Total Time
30mins
Prep 20 mins
Cook 10 mins

This is a great warm-weather soup. Serve as a first course for a dinner party or as the main course itself, along with a salad and some crusty rolls or bread. Originally from a July 1983 issue of Bon Appetit that featured "New Soups for Summer". Chilling time is not included in prep time.

Ingredients Nutrition

Directions

  1. Melt butter in heavy large saucepan over medium-high heat.
  2. Add asparagus and onion and cook 5 minutes, stirring occasionally.
  3. Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.
  4. Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.
  5. Cover and chill several hours or overnight.
  6. Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.
  7. To serve, add half and half to soup to desired consistancy.
  8. Season with salt and white pepper.
  9. Garnish each serving with 2 asparagus spears and serve.

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