chilled asparagus soup

Categories: Soups, Posted by Sandy Bergsten - Comments (0)


2 bunches asparagus, stalks trimmed and peeled

1 small onion, chopped

1 T butter

4 cups chicken broth

¼ cup heavy cream



Cut the peeled asparagus into ½ pieces.

Melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Add the chopped asparagus and sauté until bright green, about three minutes.

Add the broth. Bring to a boil, lower the heat and simmer until asparagus is tender about 15 minutes.

Remove from the heat. Carefully puree with a hand blender. Stir in the heavy cream. Cool until room temperature, then refrigerate.


Serves 4


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