Stir up Spargelsuppe: Creamy White Asparagus Soup

SoupGermanNon-VegetarianMedium

Submitted by Sanjay Patel

Ingredients

Scale

1/2 cup onion (chopped)
2 tablespoons butter
1 1/2 to 2 pounds white asparagus (peeled and cut into 2-inch pieces, heads reserved)
6 cups broth (either chicken or vegetable)
1/2 cup half-and-half
Salt (to taste)
Fresh ground pepper (to taste)
Dry white wine (to taste)
parsley (Garnish)

1.
Add the onion and butter to a 4-quart saucepan on medium-low heat and sauté until the onion is soft and translucent.
2.
Add the pieces of asparagus (minus the tips), cover, and steam for 5 minutes.
3.
Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
4.
Puree the soup in batches in the blender (place a towel over the lid and hold down the lid, so the hot soup does not splatter) or with a hand blender until smooth.
5.
Return the soup to the pan. Bring the soup to a simmer and add the reserved asparagus tips.
6.
Cook at least 5 minutes or until the asparagus tips are fork-tender.
7.
Turn down the heat and add the half-and-half, stirring often, until warmed through. Do not boil.
8.
Add salt and freshly ground pepper to taste.
9.
Stir in a few spoonfuls of white wine if you think the soup needs acidity.
10.
Garnish with parsley, and serve.