Asparagus Soup With Basil Cream Recipe

1. 1

   In a small saucepan simmer reserved asparagus ends in water, covered, 15 min.

2. 2

   Remove and throw away asparagus ends with slotted spoon and bring water to a boil.

3. 3

   Add in reserved asparagus tips and cook, uncovered, over high heat till crisp-tender, about 3 min.

4. 4

   Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cool water to stop cooking.

5. 5

   Drain tips well.

6. 6

   In a 4-qt heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring till pale golden brown.

7. 7

   Add in asparagus stalk pcs, broth, and reserved cooking liquid and simmer, covered, 15 min, or possibly till asparagus pcs are tender.

8. 8

   Basil cream:Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt.

9. 9

   Cook mix over high heat, stirring, till basil is wilted, about 5 - 10 seconds, and in a blender puree mix.

10. 10

    Return basil cream to small saucepan and keep hot.

11. 11

    Puree soup in cleaned blender in small batches and return to 4-qt saucepan, thinning with water if you like.

12. 12

    Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, till heated through.

13. 13

    Divide soup among 6 bowls and add in asparagus tips, arranging them decoratively.

14. 14

    Drizzle basil cream over each serving.

* Per serving · 4 servings · Values may vary.