- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 2 tablespoons Unsalted Butter
- 1 tablespoon Canola Oil
- 3 cups Organic Yellow Onion chopped
- 2 tablespoons Organic Garlic *Roasted and minced
- 6 cups Chicken Stock
- 3 pounds Asparagus
- 2 Organic Carrots peeled and chopped
- 2 cups Heavy Cream
- 1 cup Italian Parsley chopped
- Salt and Fresh Ground Black Pepper to taste
- 1 pinch Cayenne Pepper
- 1/2 cup Sour Cream for garnish
Directions
Melt the butter with the oil in a pot over medium-low heat.
Add the onions and garlic; cook until tender, stirring occasionally, about 15 minutes.
Add the stock; bring to a boil.Trim ends off the asparagus. Reserve the tips, then cut the stalks into 1-inch pieces; add to stock.
Add the carrots, parsley, salt, pepper and cayenne to stock. Simmer, partially covered, until the vegetables are tender, about 45 to 50 minutes.
Puree in batches in a blender or a food processor, and then strain soup back into the pot.
Before serving, add in heavy cream and asparagus tips and simmer over medium-low heat until the tips are tender and soup is hot, about 10 minutes. Serve with a dollop of sour cream.
