Cream Of Asparagus Soup

1. 1

   Cutt of and reserve the asparagus spears and chop the stems.

2. 2

   Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened.

3. 3

   Add the asparagus stems and cook for a few minutes, then sprinkle with the flour, stir well and pour in the wine and stock.

4. 4

   Season with salt and pepper and cook over low heat, stirring frequently, for 30 minutes. Transfer to a food processor and process to a puree.

5. 5

   Bring 1 1/2 cups water to a boil in a pan and parboil the asparagus spears for 2 minutes.

6. 6

   Pour the puree into a clean pan and reheat. Drain the asparagus spears and add to the soup with the cream. Serve in individual soup plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.