Cream of Asparagus Soup

1. 1

   In a large Dutch oven sautee opinion and garlic until soft.

2. 2

   Remove half opinion mixture.

3. 3

   Add half the chopped asparagus and the 8 cups of chicken stock to the Dutch oven.

4. 4

   Bring to a boil and simmer for about 20 minutes, until the asparagus is cooked.

5. 5

   Let cool before adding to a blender.

6. 6

   Puree mixture until smooth.

7. 7

   It is very important to let cool before doing this step.

8. 8

   Return the pureed soup to the Dutch oven.

9. 9

   Add the reserved onions uncooked asparagus.

10. 10

    Add salt and pepper.

11. 11

    Bring back to a simmer and add the whipping cream and heat thoroughly.

12. 12

    Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.