Creamy Asparagus Soup
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
5 cups
- Serves:
- 10
ingredients
- 14.79 ml unsalted butter
- 113.39 g shallots, peeled and quartered
- 1-2 garlic clove, peeled and crushed
- 1133.98 g fresh asparagus, tough ends removed and cut into 3/4 inch pieces
- 170.09 g red potatoes, peeled, cut into 1/2 inch cubes
- 118.29 ml dry white wine or 118.29 ml vermouth
- 709.77 ml fat-free low-sodium chicken broth
- 6.16 ml kosher salt
- 2.46 ml fresh ground pepper
- 2.46 ml dried basil
- 118.29 ml heavy cream or 118.29 ml half-and-half
directions
- Melt butter in a 4-quart saucepan over medium low heat.
- Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow to brown.
- 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.
- Add wine. Raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains.
- Add chicken stock. Bring to a boil and then reduce heat to low.
- Simmer for about 20 minutes until the vegetables are soft.
- While simmering, blanch asparagus tips and dry.
- Use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds.
- Return to pot if necessary.
- Add salt, pepper and basil.
- Stir in cream.
- Serve soup hot, garnished with reserved asparagus tips.
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RECIPE SUBMITTED BY
KellyMac6
United States