Asparagus Puree

Name: Asparagus Puree
Yield: Makes 8 Servings
Ingredients: 2 pounds asparagus; 4 quarts water; 2 medium-size onions, finely chopped; 4 tablespoons unsalted butter; 6 cups chicken or vegetable broth; 1 medium-size waxy potato, peeled and sliced; 1 bunch of parsley, about 12 stems, tied up with string; salt and pepper; ½ to 1 cup heavy cream

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I always get frustrated when I serve asparagus. I laboriously peel the stalks so that my guests can eat the whole thing, and then they only eat the tips anyway. When I make this soup, I can be sure nothing will be wasted because the stalks are pureed and the tips are left whole.

Ingredients

4 quarts water
2 pounds asparagus
4 tablespoons

Gluten-free
Soup
Vegetarian

Method

Bring the water to a boil in a 6-quart pot.

Cut off and discard 2 inches of the asparagus at the base. (This section is usually woody and fibrous and will make the soup difficult to puree.) Cut off the asparagus tips and reserve them. Chop the remaining stalks into 1-inch segments and reserve.<