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.
- 6 tablespoons unsalted butter (3/4 stick)
- 4 cups asparagus, cut into 1 inch pieces (about 1 1/2 lbs.)
- 2 cups green onions, cut into 1/2 inch pieces
- 4 cups chicken stock or 4 cups broth
- 1⁄4 cup dry sherry (optional)
- 12 fresh asparagus spears (garnish)
- 1 -2 cup half-and-half
- white pepper, to taste
- Melt butter in heavy large saucepan over medium-high heat.
- Add asparagus and onion and cook 5 minutes, stirring occasionally.
- Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.
- Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.
- Cover and chill several hours or overnight.
- Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.
- To serve, add half and half to soup to desired consistancy.
- Season with salt and white pepper.
- Garnish each serving with 2 asparagus spears and serve.