Chef Chris Faulkner
Cream of Asparagus Soup
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
1 hour 25 minutes
Author:
Chef Chris Faulkner
Ingredients
-
2 tablespoons Unsalted Butter
-
1 tablespoon Canola Oil
-
3 cups Organic Yellow Onions, 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.
Filed in:
Asparagus,
Carrots,
Cream of Asparagus Soup,
Garlic,
Italian Parsley,
Soup & Stew,
Yellow Onion
