Cream of Asparagus Soup
Author: www.mrfarmersdaughter.com
Serves: 4 servings
- 18-25 Asparagus spears, trimmed
- 1 ½ c. Chicken broth (or vegetable broth for vegetarian)
- ¼ large, sweet onion, diced
- 1 tsp. garlic, minced
- 1 c. heavy cream
- ½ tsp. salt
- pepper to taste
- 2 c. shredded Jarlsburg or Swiss cheese
- Heat oven to 400˚.
- On a large sheet pan, coat asparagus spears with olive oil, salt and pepper.
- Roast until tender, about 20 minutes.
- Remove from oven.
- IN A HIGH SPEED BLENDER
- Add asparagus, broth, onion and garlic to blender.
- Set to soup setting and start.
- Once the blender has stopped, add cream, salt, pepper and cheese.
- Blend just until smooth.
- Serve immediately.
- ON THE STOVE TOP
- Chop asparagus into 1” pieces.
- Add broth, onion and garlic to a soup pot and bring to a boil over high heat.
- When onion is tender, blend with a stick blender or blend portions in your countertop blender and return to the soup pot.
- With heat on medium/low add heavy cream, salt, pepper and shredded cheese.
- Stir until all is melted and incorporated.
- Serve immediately.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/cream-asparagus-soup/
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