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Cream of Asparagus Soup
Cuisine
Classic
Category
Soup
Ingredients
- 2 pounds thin, young asparagus
- 2 cups low-salt chicken broth (canned is fine)
- 2 cups heavy cream
- 1/4 cup chopped chervil or parsley, (finely chopped)
- salt and pepper to taste
- nutmeg
Instructions
- Snap tough ends off the asparagus and cook the spears in boiling salted water until tender, about 5 minutes.
- Drain. Reserve four tips for garnish and purée the remaining asparagus in a food processor. Strain.
- Heat the asparagus puree over low heat.
- Add stock, cream and chervil or parsley. Heat and season with salt, white pepper and nutmeg.
- Ladle into bowls and top each serving with a reserved asparagus tip.
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