Cream of Spring Asparagus and Onion Soup
Ingredients
- 2 tbsp (15 mL) butter
- 1 medium sweet onion diced
- 2 minced shallots
- 1 clove minced garlic
- 1 lb (455 g) asparagus stalks coarsely chopped
- 3 cups (750 mL) vegetable stock
- 2 tbsp (15 mL) honey
- 2 tbsp (15 mL) butter
- ½ cup (125 mL) fresh grated Parmesan cheese
- ¾cup (175 mL) 35% whipping cream (room temperature)
- salt and pepper to taste
- parmesan curl (use potato peeler to curl)
- asparagus tips
Directions
Melt butter, sauté sweet onions, shallots, garlic and asparagus stalks until soft.
Add vegetable stock and bring to boil. Simmer 10 minutes.
Add honey and butter. Heat 2 to 3 minutes then remove from heat.
Add cream and grated Parmesan. Season with salt and pepper. Purée in a blender.
Garnish with asparagus tips and a curl of Parmesan cheese.
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