This soup is wonderful served hot, or cold.|
If fat content is a concern, half and half or 2% low-fat milk may be added instead of cream, although the soup will not taste quite as good.
Make sure to check for seasonings after pouring in cream, half and half or milk, specially if you plan to serve this soup cold.
- 1 pound [454 g] fresh asparagus spears
- 1 medium onion, diced
- 1 tablespoon [15 g] butter
- 3 cups [750 mL] chicken broth
- 1 medium potato, peeled and diced
- 1 stalk celery, chopped
- 1 sprig fresh thyme
1 teaspoon [5 mL] dried thyme
- Salt and freshly ground white pepper, to taste
- 1 cup [250 mL] cream, half and half or milk
- Rinse then pat dry asparagus spears.
- Remove and reserve 1-inch [2.5-cm tip] of each spear.
- Reserving middle section of stalks, break and discard tough lower parts; cut middle section into 3/4-inch [2-cm] pieces.
- Into a 12-cup [3-L] casserole, over medium heat, saute onion dices into melted butter for 3 to 5 minutes, until translucent.
- Pour in chicken broth; add asparagus tips and spear pieces, potato dices, chopped celery, thyme, salt and pepper.
- Cover; bring to a boil.
- Lower heat to low and leave to simmer for 12 to 15 minutes, until vegetables are soft.
- Remove from heat; leave to cool.
- Remove and set aside asparagus tips.
- Pour half of mixture into a blender container.
- Cover and puree at high speed for 20 to 30 seconds, until really smooth.
- Press through a fine sieve, back into casserole.
- Repeat with remaining mixture.
- Delicately stir in reserved asparagus tips and cream, half and half or milk.
- Reheat until hot without boiling, or refrigerate until really cold before serving.