Asparagus Velvet Soup

1. 1

   Trim asparagus by snapping tough ends off.

2. 2

   Use only thin fresh asparagus.

3. 3

   Bring wine and water to a simmer, add asparagus.

4. 4

   Cook, covered 5 minutes or until tender.

5. 5

   Drain asparagus liquid into food processor.

6. 6

   Cut tips off asparagus at and angle and reserve.

7. 7

   Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.

8. 8

   In saucepan, melt butter over medium heat.

9. 9

   Whisk in flour and cook 2 minutes.

10. 10

    Whisk in vegetable stock and bring liquid to a bubble.

11. 11

    Whisk in asparagus stock and return to a bubble.

12. 12

    Season soup and stir in cream.

13. 13

    Cook to thicken slightly.

14. 14

    Serve in bowls topped with reserved asparagus tips and tarragon or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.