Cream of White Asparagus Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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White asparagus is more mild and less fibrous than the green. It is white because it hasn't been exposed to light. Ingredients:
1 lb fresh white asparagus, cut into large chunks |
1 medium onion, diced |
2 garlic cloves, chopped |
1 tablespoon butter |
24 ounces chicken broth |
1 medium potato, peeled and diced |
1 teaspoon dried thyme |
4 ounces heavy cream |
1/4 teaspoon white pepper |
salt |
Directions:
1. In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
2. Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
3. Cover and bring to a boil.
4. Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
5. Remove asparagus tips and set aside.
6. Allow soup to cool, then put in blender and blend till smooth.
7. Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.
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