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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 medium onion, diced |
5 tablespoons butter |
5 tablespoons flour |
3 cups chicken stock, cold |
2 cups 35% cream |
1 cup white wine |
4 cups asparagus spears |
1 pinch nutmeg |
salt and black pepper |
Directions:
1. Cook onion in butter until soft.
2. Add flour and cook, stirring, for 4-5 minutes.
3. Gradually add stock, stirring.
4. Add cream and wine and bring to a boil.
5. Reduce heat to a simmer, add asparagus and nutmeg and cook for 15-20 minutes.
6. Puree in batches in a food processor or blender.
7. Add salt and pepper to taste.
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