Description
Asparagus soup is a brilliant way to round out a meal and keep it light, fresh and filling.
Ingredients
1 pound asparagus, cut into 1 inch pieces
2 cups chicken stock or broth
1/4 cup onion, small dice
1 tsp kosher salt, divided
1/2 cup heavy cream
Instructions
Chop the ends off of the asparagus, then cut into one-inch pieces.
Place in a large saucepan. Add the chopped onion, half of the salt, and the chicken stock.
Simmer 35 minutes or until asparagus is tender.
Transfer to a blender and puree until creamy. Allow to cool first if there is no lid-lock on the blender.
Combine the heavy cream and remaining salt with the puree.
Transfer to a storage container and refrigerate. Will keep for 3 days in the refrigerator.
Notes
If you want to eat immediately. Pour the soup in a stainless-steel bowl and place the bowl inside another bowl filled with ice. Constantly stir the contents to chill quickly.
