Cream Of Green Asparagus

1. 1

   Wash the asparagus and eliminate the bottom hard end, like one inch.

2. 2

   Cut the tips and set aside. Cut the rest of the asparagus in pieces of about 1 inch

3. 3

   In a small pan put the tips and barely cover them with water and salt and cook them until they're soft but firm, arounfd 5 min. Drain and set aside to garnish.

4. 4

   In a large pot over medium heat, melt 3 Tbsp of butter and saute the chopped onion until tender and translucent around 3 or 4 minutes. Add the asparagus pieces (not the tips) and saute for 5 minutes. Add the broth, salt and pepper and cook over medium heat until the asparagus pieces are tender, about 12 minutes.

5. 5

   Carefully npour the broth and the asparagus into a blender and puree until smooth. If needed, strain the soup to remove any remaining asparagus pulp.

6. 6

   Transfer to a clean saucepan and add the heavy cream.

7. 7

   While still warm, ladle the cream into soup bowls and garnish with the asparagus tips and a drip of cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.