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Composition for Cream of Asparagus Soup:
- Make ready 1 tbsp for minced garlic
- Make ready 1 large - onion, chopped
- Give 2 tbsp - each, olive oil and butter
- Make ready 3 cup chopped asparagus, divided
- Make ready 8 cup chicken stock
- Provide 1/2 pints of whipping cream
- Make ready 1 for salt and pepper to taste
Cream of Asparagus Soup how to cook:
- In a large Dutch oven sautee opinion and garlic until soft. Remove half opinion mixture.
- Add half the chopped asparagus and the 8 cups of chicken stock to the Dutch oven.
- Bring to a boil and simmer for about 20 minutes, until the asparagus is cooked.
- Let cool before adding to a blender. Puree mixture until smooth. It is very important to let cool before doing this step.
- Return the pureed soup to the Dutch oven. Add the reserved onions uncooked asparagus. Add salt and pepper. Bring back to a simmer and add the whipping cream and heat thoroughly. Serve!
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