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Categories:Viewed: 99 - Published at: 8 years ago
Ingredients
- 3 bunches fresh asparagus, trimmed
- 3 tablespoons butter
- 1 red onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, chopped
- 3 quarts chicken stock
- 1/2 cup cooking sherry
- salt and pepper to taste
- 1/2 cup heavy cream
Method
- Chop the asparagus.
- Set aside 2 cups of the asparagus tips.
- Melt the butter in a stockpot over medium heat.
- Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes.
- Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes.
- Remove from heat and allow to cool at least 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway.
- Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
- Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream.
- Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes.
- Season with salt and pepper.
