1 lb asparagus
2 T butter
medium onion, finely chopped
small waxy potato, peeled and sliced
3 cups chicken or vegetable broth
1 T parsley, chopped
1/4 to 1/2 cup heavy cream
salt & pepper
Cook asparagus until just tender. Cut off the tips and reserve. Cut the stalks
into 1-inch segments.
Heat the butter in a 3-quart pot over medium heat. Add the onion and potato
and cook, stirring occasionally, for 10 minutes or until the onions are translucent
and the potatoes soften slightly.
Add the broth, the cut-up asparagus stalks and the parsley. Simmer for about 15 minutes,
until the asparagus and potatoes have softened thoroughly.Puree the soup using an immersion
blender, food processor, food mill or blender.
Heat the soup and add the heavy cream. Season with salt and pepper. Add the asparagus
tips and serve.
Makes 4 servings.
This is a great way to use up leftover asparagus. Adjust the measurements depending on how much you have.
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