Cream of Asparagus Soup
Servings
8
Prep Time
15min
Cook Time
20min
What You'll Need
- 2 tbsp. clarified butter
- 3 cups chopped onions
- 5 cups Imagine® Organic Chicken Broth or Vegetable Broth
- 3 lb. fresh asparagus, trimmed and cut into thirds — keep tips separate for garnish
- 4 tbsp. butter
- ¼ cup unbleached white flour
- 1 ½ tsp. sea salt
- 1 tsp. coarsely grated black pepper
- ½ tsp. freshly grated nutmeg
- ½ cup heavy cream
How to Make
- Melt the clarified butter in a heavy saucepan.
- Add onions and sauté until the onions become translucent about 5 minutes.
- Add 4 cups of the broth and bring to the boil, reduce to a simmer for 10 minutes and add asparagus.
- Bring the soup to a boil again and remove from heat.
- Melt the remaining butter in a heavy saucepan and stir in the flour (roux mixture).
- Cook the roux for about 2 minutes and slowly stir in the remaining stock and remove from heat.
- Pour the asparagus mixture into the bowl of the food processor and purée until smooth.
- Slowly add the asparagus purée back into the roux mixture stirring constantly. Add the salt, pepper and nutmeg.
- Reheat until hot, pour in the heavy cream. Do not boil.
- Adjust seasoning to taste and garnish each bowl with asparagus tips and serve.