Wheatless Wednesdays: Cream of Asparagus Soup

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


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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