Asparagus Soup

4 lb. asparagus, remove stems and chop into 1 or 2 inch pieces
1 med onion- dice into large
4 tsp.  butter
2 quarts chicken broth
1 pt. heavy cream
Pinch of sugar

Sauté onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keeping asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Serve immediately with some crusty bread.

 Recipe By The Gourmet Mom
Lisa Montalva
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