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Asparagus Soup
1
stick butter
2 sticks butter
4
medium onions
8 medium onions
6˝
cups canned low-salt chicken broth
13 cups chicken broth
*3
pounds fresh asparagus
6 pounds fresh asparagus
Sour
Cream to top it off
1.
Coarsely
chop onions.
2.
Trim
asparagus (break tough part off of bottom); coarsely chop stalks
& reserve a few tips to add to soup at the end.
3.
Melt
butter in heavy large pot over medium-high heat.
4.
Add
onions; sauté until tender, about 10 minutes.
5.
Add
6 cups broth, then chopped fresh asparagus or frozen asparagus.
Bring to boil.
6.
Reduce
heat; cook until tender, about 10 minutes for fresh or 20 minutes
for frozen.
7.
Cool
slightly.
8.
Working
in batches, puree soup in blender.
9.
Return
to pot; thin with more broth if desired.
10.
Season
w/salt & pepper. I
use a dash of Cayenne pepper also.
(Can be cooked a day ahead.
Cover; chill. Rewarm before serving.)
If using fresh asparagus, add reserved tips and simmer
until tips are tender, about 5 minutes.
11.
Serve
w/ a drizzle of sour cream.
*
You can use three 10 ounce packages frozen asparagus spears,
unthawed instead of the fresh.
ENJOY!! |
