This is my cream of white asparagus soup, inspired by my aunt in Germany.
- Prep Time30 Minutes
- Cook Time40 Minutes
- Ready In Time70 Minutes
Ingredients
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2 tablespoons olive oil
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1 small onion, chopped
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1.5 pounds white asparagus peeled and chopped
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4 cups vegetable broth
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1 cup cream or cream substitute (like Belsoy)
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2 tablespoons butter
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1 tablespoon lemon juice
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Salt to taste
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Directions
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Cook onion until translucent in oil in a heavy pot over medium heat. Add chopped asparagus and broth and bring to a boil. Reduce heat and simmer for 30 minutes or until asparagus pieces are tender. Remove from heat and puree.
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Strain soup through a sieve to remove any bits of skin the peeler missed or pulpy bits. Put back in pot, add cream and butter, stirring until butter is melted. Stir in lemon juice and salt to taste.
Notes & Tips
Notes & Tips:
You can use green asparagus if white isn't available. Straining is essential if using white asparagus because any bits of skin missed while peeling will be stringy.