Cream of White Asparagus Soup

Submitted by AnitaL

"White asparagus is more mild and less fibrous than the green. It is white because it hasn't been exposed to light."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 1 lb fresh white asparagus, cut into large chunks
• 1 medium onion, diced
• 2 garlic cloves, chopped
• 1 tablespoon butter
• 24 ounces chicken broth
• 1 medium potato, peeled and diced
• 1 teaspoon dried thyme
• 4 ounces heavy cream
• 1⁄4 teaspoon white pepper
• salt

directions

1. In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
2. Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
3. Cover and bring to a boil.
4. Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
5. Remove asparagus tips and set aside.
6. Allow soup to cool, then put in blender and blend till smooth.
7. Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.

Reviews

[*Parsley*]

This is excellent! It has a lovely delicate flavor. My asparagus took a bit longer to cook, but it was worth the wait! I made this as written and wouldn't change a thing. Thanx!

 

[jnjkelly]

I have tried white asparagus soup quite a few times. This works well. I came out a little heavy on the time, but the soup was excellent.

 

[weda1998]

Nice recipe, my husband is German and they only have white asparagus over there. Too bad it is hard to find. He thought it was very good. It was a bit hard to find the tips in the potatoes but an all around easy recipe.

 

[Karmology Clinic]

Very nice taste. Very easy too. This is a filling apsaragus soup.

 

[TNlady]

This soup was very tasty and reminded me of the flavor of the Spargelsuppe in Germany. It is hard to find the fresh white asparagus in some American grocery stores, but I did find it canned and used two jars, about 12 oz each, instead. The change I had to make was that I didn't cook or add the asparagus until all the other ingredients were blended because it only needed to be heated up and not cooked to make it tender. I did add a little of the white asparagus to the blender for a more asparagus flavor to the soupy portion. I look forward to serving it to my husband's father because he loves this soup and it will remind him of his travels to Germany to visit us.