Ingredients

The following ingredients have 7 Servings
  • 16 oz (1 lb) fresh asparagus (or frozen asparagus )
  • 1 medium onion (finely chopped)
  • 12 oz potatoes (peeled and cubed)
  • 4 tbs unsalted butter
  • 32 oz chicken or vegetable stock
  • 1/4 cup heavy cream
  • Salt and pepper to taste

Instruction

  • Break off the woody ends of the asparagus (if using fresh). Slice off the tops--these will be used as a garnish. Cut the asparagus stalks into 1/2-inch slices. Set the chopped asparagus aside.
  • Melt the butter in a medium dutch oven over medium heat. Add the potatoes and the onion. Stir to coat with the butter and cook for about 5 minutes or until the onion is softened.
  • Add the stock and the sliced asparagus stalks. Bring to a boil, reduce heat and simmer for about 10 minutes or until potatoes are soft.
  • Using a stick (immersion) blender, puree the soup. If you don't have a sick blender, use a regular blender or food processor. If the asparagus is not young and tender, you may have to put the soup through a sieve to eliminate any woody parts that remain.
  • Add the cream and heat through. Add salt and pepper to taste.
  • For the garnish, blanch the asparagus tops in boiling water for 3 minutes.