Gluten-Free Cream of Asparagus Soup

March 15, 2012
Cream of asaparagus soup is super simple to make and truly highlights this spring vegetable.  Garlic and onions are sauteed with chicken stock and white wine before the asparagus is added.  You can puree the soup with an immersion blender or stand blender.  Add the cream and adjust the seasoning with salt and pepper at the very end.  Visit your local farmer's market this weekend and pick up some fresh asparagus to make this soup.
1 tablespoon unsalted butter
1 medium onion, chopped
1 1/2 pounds fresh asparagus, trimmed and chopped- reserve tips
1/2 cup heavy cream
Salt and freshly ground black pepper
In a large, heavy saucepan, melt butter over medium-low heat.
Add onions and garlic; cooking until tender, about 5 minutes.
Add gf chicken stock and white wine, then add chopped asparagus. Simmer for about 5 minutes.
In a blender or food processor, puree soup.
Return pureed soup to saucepan and add cream.
Season to taste with salt and freshly ground black pepper.
Add reserved asparagus tips.
Simmer for 3 to 5 minutes, or until asparagus tips are tender.

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