Creamy Asparagus Soup

READY IN: 40mins
Recipe by KellyMac6

I found this recipe in my Immersion Blender manual. It is a great first course. Listed to serve ten if only half cup servings are used, as would be for a first course. If using as a main course adjust servings appropriately.

Top Review by find01

We loved this soup and so did our kids. Recipe was easy to follow. We did not have shallots so used some onion instead.

Ingredients Nutrition

Directions

  1. Melt butter in a 4-quart saucepan over medium low heat.
  2. Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow to brown.
  3. When shallots are soft, add asparagus, reserving the tips for garnish, and potato to saucepan and cook for about 6 minutes, until the asparagus is bright in color.
  4. Add wine. Raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains.
  5. Add chicken stock. Bring to a boil and then reduce heat to low.
  6. Simmer for about 20 minutes until the vegetables are soft.
  7. While simmering, blanch asparagus tips and dry.
  8. Use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds.
  9. Return to pot if necessary.
  10. Add salt, pepper and basil.
  11. Stir in cream.
  12. Serve soup hot, garnished with reserved asparagus tips.

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