SPARGELSUPPE (WHITE ASPARAGUS SOUP)

SPARGELSUPPE (WHITE ASPARAGUS SOUP) image

Provided by Ellen Bales

Time 1h

Number Of Ingredients 8

1/2 c chopped onion
2 Tbsp butter
1 1/2 to 2 lb white asparagus, peeled and cut into 2-inch pieces, heads reserved
6 c broth, chicken or vegetable
1/2 c half-and-half
salt and pepper, to taste
dry white wine, to taste
parsley for garnish

Steps:

1. Make sure you peel the asparagus before you chop it into small pieces. The thicker the asparagus, the better for peeling.
2. In a 4-qt. saucepan, saute the onion in butter until soft. Add the pieces of asparagus, minus the heads, and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
3. Puree the soup in batches in the blender (place a towel over the lid and hold down the lid so the hot soup does not splatter) or with a hand blender and return to pan.
4. Bring soup to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Turn down the heat and add the cream. Do not boil further.
5. Taste and add salt and freshly ground pepper as needed. You may also want to add a few spoonfuls of white wine, if you think the soup needs acidity. Garnish with parsley and serve while hot.