Cream of Asparagus Soup

Name: Cream of Asparagus Soup
Yield: 8 to 10 portions
Ingredients: Salt and freshly ground black pepper, to taste; ½ cup heavy cream or buttermilk (for cold soup); Salt and freshly ground black pepper, to taste; ½ cup heavy cream or buttermilk (for cold soup); 2 quarts Chicken Stock, thoroughly defatted; 8 tablespoons (1 stick) unsalted butter; 4 cups chopped yellow onions (about 4 large onions); 4 cups chopped yellow onions (about 4 large onions); 2 pounds asparagus

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Our favorite asparagus soup, tasting purely and simply of asparagus and nothing else. This recipe is a good way to use the thick and woody asparagus that appears late in the season. The soup is fabulous cold, but it’s also pretty wonderful hot: play your cards right and you can have it both ways; the recipe makes a generous 2½ quarts.

Ingredients

8 tablespoons (1 stick) unsalted butter
4 cups chopped yellow onions (abou

Soup
Gluten-free

Method

Melt the butter in a large pot over low heat and simmer the onions until very soft and golden, stirring often, about 25 minutes.
Add the chicken stock and bring to a boil.
Meanwhile, trim the tips from the asparagus and reserve. Cut about 1 inch from the butt ends of the asparagus spears; don’t try to remove all of the tough parts, just the very woody