Asparagus Soup


1 tbs unsalted butter
4 ozs shallots, minced
2 cloves garlic
2 and 1/2 fresh asparagus, tough ends removed
1/4 lb red potatoes, peeled and cut into 1/2 inch cubes
1/2 cup dry white wine
3 cups chicken broth
2 tsp kosher salt
1 tsp fresh cracked black pepper
several leaves of fresh basil, torn
1/2 cup heavy cream


  • Melt butter in a large sauce pan over medium low heat.
  • Add shallots and crushed garlic and saute over medium low heat for about  5 minutes. Do not allow the garlic and shallots to brown.
  • While the shallots are cooking, cut the asparagus into 3/4 inch pieces, reserving the tips for garnish.
  • Add the potatoes to the sauce pan and cook for 6 minutes longer until the asparagus are bright in color.
  • Add the wine and reduce, then add the chicken stock, reduce heat and cook until the mixture has slightly reduced and the vegetables are soft.
  • Add the mixture to a blender and blend until smooth.
  • Add the basil, salt and pepper and cream and blend again.
  • While soup is cooking bring 2 cups of water to a boil and add the asparagus a cook for several minutes and cook just until tender and bright green.
  • Drain and plunge in ice water.
  • Serve the soup garnished with asparagus tips.




15 min


15 min


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