Chilled Asparagus Soup

1. 1

   Melt butter in heavy large saucepan over medium-high heat.

2. 2

   Add asparagus and onion and cook 5 minutes, stirring occasionally.

3. 3

   Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.

4. 4

   Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.

5. 5

   Cover and chill several hours or overnight.

6. 6

   Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.

7. 7

   To serve, add half and half to soup to desired consistancy.

8. 8

   Season with salt and white pepper.

9. 9

   Garnish each serving with 2 asparagus spears and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.