Wheatless Wednesdays: Cream of Asparagus Soup
By: Leah Rodrigues
Published: April 17, 2013

Asparagus may be available throughout the year but it's at its best in the springtime.  This simple and seasonal gluten-free soup highlights asparagus' robust flavor.   Asparagus spears are cooked with onions and garlic before white wine and chicken stock are added.  A touch of heavy cream creates a silky soup and adds richness. 
Cream of Asparagus Soup
Ingredients:



1 tablespoon unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine
4 cups gf chicken stock
1 1/2 pounds fresh asparagus, trimmed and chopped- reserve tips
1/2 cup heavy cream
Salt and freshly ground black pepper
 
Directions:








   
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.

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.