Free Standard Shipping on orders of $25 or more!

Cream of White Asparagus Soup

Ingredients

1 small	onion, chopped
1 tablespoon	unsalted butter
1 tablespoon	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
2pounds	white asparagus, peeled and cut into 2 inch pieces, heads reserved
6 cups	vegetable broth
1/2 cup	heavy cream
	Salt and pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More

Cooking Instructions

In a medium saucepan, heat oil and butter over medium heat. Add onion, and sauté until translucent. Add asparagus and sauté for 3 to 4 minutes. Add broth and bring to a boil. Reduce heat and simmer for 30 to 35 minutes until asparagus is soft. Remove from heat.

Using an immersion blender, puree soup in pan until smooth. Return to heat and bring to a simmer. Add reserved asparagus heads. Cook 3 to 4 minutes until heads are tender crisp.

Remove from heat. Add cream and stir to combine. Season with salt and pepper to taste.