Ingredients
- 1/2 cup onion, chopped
- 2 tablespoons butter
- 1 1/2 pounds asparagus (white asparagus, peeled and cut into 2-inch pieces, heads reserved)
- 6 cups chicken 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 (to garnish)
- 4 ounces ham (cooked ham, julienned)
- 2 eggs (hard boiled, chopped)
How to Make
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Step 1: Sauté the onion in the butter until it's soft in the bottom of a 4-quart saucepan.
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Step 2: Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
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Step 3: Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
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Step 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 and return the soup to the pan.
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Step 5: Bring the soup to a simmer and add the reserved asparagus heads.
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Step 6: Cook at least 5 minutes or until the asparagus heads are fork-tender.
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Step 7: Turn down the heat and add the half-and-half. Do not boil.
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Step 8: Taste and add salt and freshly ground pepper as needed.
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Step 9: Add a few spoonfuls of white wine if you think the soup needs acidity.
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Step 10: Garnish with ham ribbons, chopped egg, and parsley.
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Step 11: NOTE:
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Step 12: You must peel white asparagus before you chop it into small pieces.
We hope you enjoy this recipe!
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