Recipe courtesy of Sasha Perl-Raver
White Asparagus Soup
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 194
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 32
- Sodium
- 1547
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
Ingredients
2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish
2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish
Directions
- In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
- In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.