Best Ever Cream Of Asparagus Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Soup maybe made ahead of time, cooled, and stored in a refrigerator for up to 5 days. *Remember the Chef gets to drink the remainder of the bottle of wine Ingredients:
1/4 cup grape seed or canola oil |
2 large onion, cut into 1-inch pieces |
4 stalks of celery, cut into 1-inch pieces |
2 pound asparagus trim, cut into 1-inch pieces, reserve tips for garnish |
4 cloves of garlic |
4 bay leaves |
2 tsp dry thyme |
1 cup dry white wine |
12 cups low sodium chicken stock |
2 tsp salt |
4 idaho potatoes peeled and cut into 1-inch pieces |
2 cups cream |
Directions:
1. Heat oil over medium heat in a large stockpot
2. Add onion, celery, asparagus, garlic, bay leaf and thyme and stir well
3. Let cook over medium heat about 10 minutes stirring frequently so that vegetables do not brown
4. Add white wine and reduce to half the original volume
5. Add chicken stock and salt and bring pot to a boil
6. Add potatoes and let cook 20 minutes
7. Add cream and let cook five minutes longer
8. Remove from heat and let cool 15 minutes
9. While soup is cooling cook asparagus tips in boiling, salted water until tender
10. Remove from boiling water and place in ice water immediately
11. Puree soup in a blender starting first on low speed and then moving to high speed
12. Pass the soup through a strainer to remove any fibers from the asparagus
13. Taste soup and adjust seasonings as necessary
14. To serve place 6 oz of soup in bowl and sprinkle and few asparagus tips over the top
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