Asparagus Soup With Sour Cream
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Sweet Butter1 small
Onion (diced)1
Bay Leaf1 tsp
Thyme (dry)1 cup
Heavy Cream1 cup
Sour CreamDirections:
1
Melt butter in soup pot
2
Add onion, leeks, salt, and pepper and sweat for 5 minutes
3
In cheesecloth combine bay leaf and thyme and tie to form sachet
4
Add sachet of herbs to vegetables
5
Have stock simmering in saucepan
6
Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes
7
Add asparagus bottoms, and continue to simmer for 10 minutes
8
Remove sachet of herbs
9
With immersion blender, puree soup (or puree in batches in a standing blender)
10
Carefully strain soup through fine sieve
11
Return strained soup to the pot and reboil
12
Add cream and heat through, but do not boil
13
Serve immediately with hot asparagus tips strewn in as garnish
14
Finish with a dollop of sour cream
15
Please note that this soup may be chilled and served cold