Cream of Asparagus Soup
1 lb asparagus (1 bunch) 450
1 onion, chopped 1
2 tbsp Lactantia Butter 30 ml
1 lb asparagus, 1 bunch 450 g
2 cups vegetable stock 750 ml
½ cup Beatrice Half and Half 125 ml
salt and pepper to taste
Active Time: 20 minutes
Cooking Time: 10 minutes
1. Wash and trim asparagus. Cut into 1"
(2.5 cm) pieces separating tips from stems.2. In a medium saucepot melt butter
over medium heat. Add onions and cook until slightly caramelized, about 10 minutes.3.
Add asparagus stems and stock. Cover and simmer 5 minutes. Add asparagus tips
and continue simmering until stems and tips are tender, an additional 5 minutes.4.
Using a hand held blender or in batches in a food processor or blender, process
soup until smooth.5. Add cream, return to low heat stirring constantly until
heated through. Adjust seasonings as necessary.CUSTOMIZE THE RECIPE1.
Replace vegetable stock with chicken stock.