Thursday, March 19, 2009

The best Asparagus Soup

1 bundle of fresh asparagus
1 small yellow onion
3 cups of water
2-3 cubes chicken bouillon
1 cup of cream
Salt and white pepper
½ cup of dry white wine

1. Peel the asparagus. Cut off the lower part of the stems and the asparagus tips.

2. Bring water to a boil. Place the asparagus tips and a dash of salt in the water and let simmer for a few minutes. Be careful to not over-cook them. Drain the water and place the tips in ice water to stop the cooking.

3. Peel and chop the onion. Bring the water and bouillon cubes to a boil and let the onion and asparagus cook, covered, until tender (10-13 minutes).

4. Place the tender asparagus and onion in a blender together with some of the broth. Puree until the mix is smooth. Return the puree to the pot and stir the puree and broth into a smooth mix. Add the cream. Add salt and pepper to taste.

5. Add the white wine and bring it back to a boil. Take it off the heat as soon as the soup starts to cook again. Transfer to bowls and garnish with the asparagus tips.

Optional: Also garnish with a cherry tomatoes and sprinkle on parmesan cheese.

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