Asparagus Vichyssoise

Submitted by William Uncle Bill

"This recipe appeared recently in one of our local newspapers. As it is the asparagus season, this makes a great soup."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 large garlic cloves, chopped small
• 30 stalks fresh asparagus, chopped
• 3 medium potatoes, peeled and diced
• 2 1⁄2 cups vegetable broth or 2 1/2 cups chicken broth
• 1 cup half-and-half
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄4 cup grated parmesan cheese

directions

1. In a large saucepan, melt butter on medium-high heat.
2. Add onions, garlic, asparagus and potatoes and cook until onions are tender, about 10 minutes.
3. Remove 12 asparagus tips and reserve for garnish.
4. Add chicken broth and bring to boil. Reduce heat and simmer for 10 - 15 minutes or until vegetables are very tender.
5. Puree soup in a food processor or blender until smooth, then return to saucepan.
6. Add half-and-half cream and heat through, but do not boil.
7. Season with salt and white pepper to taste.
8. Serve garnished with grated cheese and reserved asparagus tips.
9. This soup can be chilled and served cold.