cream of asparagus soup

How To Make cream of asparagus soup

• 1

  Soak and rinse asparagus; remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks.
• 2

  In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent.
• 3

  Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper; cover and bring to a boil.
• 4

  Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
• 5

  Remove from heat and let cool.
• 6

  Remove asparagus tips and set aside.
• 7

  Place half of the soup at a time in a blender container; cover and blend at high speed for 20 to 30 seconds or until very smooth.
• 8

  Pass through a fine sieve and return blended soup to saucepan.
• 9

  Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
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