Cream of asparagus SoUp

Tasty and light for a cool night. I don’t keep whole milk or cream on hand, so 2% milk for me it is. This can easily accommodate a pareve or vegetarian menu by swapping out the chicken broth for pareve chicken broth.

INGREDIENTS

  • 2 tbsp. butter
  • 1 clove garlic, minced
  • 2 lb.  asparagus, ends trimmed, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon dried chopped onions ( 1/4 cup fresh yellow onions)
  • 2 c.  chicken broth
  • 1/2 c.  2% milk ( original recipe calls for heavy cream)
  • Freshly chopped green onions

Preparation

DIRECTIONS

  1. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. If using freshly chopped onions, add in with the asparagus, otherwise dried product is mixed in with broth.
  2. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
  3. Using an immersion or regular blender, puree soup.
  4. Stir in cream, then warm over low heat. Season with salt and pepper to taste.
  5. Garnish with green onions

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