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Soup & Stew
American
6 - 8 servings
15 minutes
1 hour 25 minutes
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
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.
