Cream of Fresh Asparagus Soup, 4/3/14 - KATV - Breaking News, Weather and Razorback Sports

Cream of Fresh Asparagus Soup, 4/3/14

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Mark Abernathy

Loca Luna and Red Door

 

½ stick unsalted butter

½ onion   chopped  (½ cup)

1 clove garlic crushed

2  lbs. asparagus   @ 15 -20 in a pound

                cut off the very bottom and cut into 1" pieces

6 cups chicken or vegetable stock

1 medium potato peeled and cut into 1" cubes

1 pint sour cream or crème fraiche

Salt & pepper

 

Cayenne pepper or smoked paprika for garnish


Melt butter in a large saucepan over medium heat. Add onion and cook for 2 minutes, then add garlic and asparagus, and sauté 5-6 minutes. Season with salt and pepper. Add the chicken stock and potatoes and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus and potatoes are very tender.

 

Carefully transfer to a blender and puree until smooth. Only fill the blender ½ way each time, loosen the lid slightly to allow for some air and cover the top with a paper towel or rag to keep any spills at bay. Return blended mixture to the saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Add another small dollop of sour cream and garnish with pepper or paprika.

 

This soup is also good served cold.

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