Asparagus Soup

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IngredientsAsparagus Soup

  • 25 stalks of asparagus
  • 4 tablespoons butter
  • 4 cups chicken stock
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 1 teaspoon finely minced fresh tarragon
  • Sea salt to taste
  • 1 cup rich dairy cream


  1. Roughly chop the asparagus stalks, reserving the tips.
  2. Sauté the asparagus for 10 minutes in butter.
  3. Transfer the asparagus to a blender and puree.
  4. Return the puree to the pot.
  5. Add all of the remaining ingredients except for the cream.
  6. Simmer the mixture for 40 minutes.
  7. After 20 minutes add the reserved asparagus tips to the pot.
  8. Allow the soup too cool for 10 minutes.
  9. Fold in the cream and gently mix to combine.

Serve immediately.

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