Chilled Asparagus Soup

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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