Chef Chris Faulkner
Cream of Asparagus Soup
Category
Soup
Author:
Chef Chris Faulkner
Ingredients
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2 tablespoons Unsalted Butter
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1 tablespoon Canola Oil
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3 cups Organic Yellow Onion, chopped
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2 tablespoons Organic Garlic, roasted and minced
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6 cups Chicken Stock
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3 pounds Asparagus
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2 Organic Carrots, peeled and chopped
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2 cups Heavy Cream
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1 cup Italian Parsley, chopped
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Salt and Fresh Ground Black Pepper to taste
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1 pinch Cayenne Pepper
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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,
Chef Chris Faulkner,
Cream of Asparagus Soup,
Garlic,
Italian Parsley,
Yellow Onion