Asparagus Velvet Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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