So, I forgot about the two pounds of asparagus that I purchased on sale a few weeks ago. It was found languishing in the bottom of the vegetable bin. We’ve all been there, yeah? So, I pulled it out for inspection. Thankfully it was still good, but it didn’t look stellar in its current form. It was, however, perfect for a pot of asparagus soup!
2 tablespoons butter
1 large onion, chopped
1/2 t salt
2 pounds asparagus
4 cups chicken stock
1/2 cup heavy cream
- In a 12-inch non-stick skillet, melt butter over medium heat. Add onions and salt. Saute until translucent, about 5 minutes.
- Snap off woody ends of asparagus and toss out (or use for stock or the compost bin). Cut into 1 inch lengths. If you’d like, cut the tips off, cook them separately in a small pot, and use for garnish.
- Add asparagus to skillet and saute with the onions for another 5 minutes.
- Add chicken stock and simmer for 15 minutes, or until asparagus is tender.
- Puree soup in two batches. Pour into a 4-quart pot. Stir in cream and bring to a boil. Salt and pepper, to taste.