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Asparagus Soup

Asparagus Soup

Serve 8


2 bunches large asparagus, tough ends trimmed

1 tablespoon freshly squeezed lemon juice

2 Russet potatoes, washed, peeled and cubed

2 Tbsp. unsalted butter

1 bunch spring onions, chopped

½ tsp. fresh thyme

1 tsp Sea salt

1 tsp white pepper

¼ cup dry sherry

2 cups heavy cream

4 cups chicken or vegetable stock

1 Tbsp. toasted almonds

1 Tbsp. chopped chives



In a large soup pot bring stock and 1 teaspoon salt to a boil. Prepare an ice bath with ice water. Put the asparagus in the soup pot and cook for 5 minutes. Remove the asparagus and submerge immediately in the ice water. As soon as the asparagus are chilled, remove from the ice water and cut off the tips of the asparagus spears and set aside. Cut up the rest of the asparagus and set aside.

In a blender, combine asparagus, lemon juice, half of the stock and puree until smooth.

Cook potatoes in salted water until just tender. Drain and cool.

Cook together in a six-quart saucepan butter, chopped onion, thyme and seasoning. Add sherry wine and cream. Heat to just below boiling point, stirring continuously. Remove from heat. Pour into a blender or food processor with potatoes. Blend or process until smooth. Pour into a clean soup pan. Add puree asparagus. Heat thoroughly, but do not boil. Pour into serving bowls, and serve, garnished with asparagus tips, almonds and chives.

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