INGREDIENTS
- 2 lbs asparagus
- 2 cups of water for boiling
- 1/4 tsp Kosher salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 6 cups chicken broth
- 2 cups of water for broth
- 1 cup heavy cream
DIRECTIONS
- 1.Snap off the ends of the asparagus where the stalks break easily and discard. Cut off tips
- 2.In a small pot, bring 2 cups of water to boil, add salt. Once boiling, add asparagus and cook until tender (about 5 minutes) then drain.
- 3.Chop asparagus stalks.
- 4.Heat oil and butter in a large pot.
- 5.Add onion and cook until soft, about 5 minutes.
- 6.Add garlic, chopped asparagus and black pepper and stir for 1 minute.
- 7.Add chicken stock and water, cover and bring to a boil.
- 8.Cook until vegetables soften (about 10 minutes).
- 9.Purée in a blender or a food processor.
- 10.Return to pot, add cream and asparagus tips and heat through (about 5 minutes).
- 11.Taste for seasoning, and add salt and pepper if needed.