Cream of Asparagus Soup


Cut off the tough ends of two pounds of young asparagus

Cut the asparagus in 2 inch pieces. Put aside the tips for later use.

Bring 6 cups organic chicken stock to a boil in a 3-4 quart saucepan.

Add 1/2 cup finely chopped yellow onions, 2 carrots cut in small pieces and 1 boiling potato peeled and cubed and the asparagus pieces.

Cook until the vegetables are very tender.

Let cool slightly and then puree the soup in very small batches in a processor or blender.

Return to the sauce pan and add 1 tblsp. dried thyme and 1/2 tsp cayenne, salt and pepper to taste and simmer for 10 minutes

Stir in 1/4 cup heavy cream and 2 tblsp. butter (optional) and cook for 5 minutes.

Right before serving, add the asparagus tips and cook until barely tender. Do not overcook them

Serve with hot crusty French bread

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