Simply Delicious Asparagus Soup
From Asparagus to Zucchini (3rd ed.) by Madison Area Community Supported Agriculture.
Recipe provided by Matthew and Susan Smith, Blue Valley Gardens
- 8 tablespoons (1 stick) butter
- 3 1/2 - 4 cups of chopped onions
- 8 cups of chicken stock
- 2 pounds of asparagus
- 1/2 cup cream
- salt and pepper to taste
- fresh lemon thyme or dill to taste
Heat butter in soup pot, add onions, and cook until tender. Add stock; bring to boil. Cut tips off asparagus; reserve. Chop stems and add to pot. Simmer gently until asaparagus is very tender, 15-20 minutes. Puree in a food processor and return puree to pot. Add tips; cook gently 5-10 minutes. Stir in cream, salt and pepper. Add lemone thyme or dill; if you use dried herbs, addthem to the onions as they cook. Makes 8 - 10 servings.