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Ingredientes
- 3 lb Asparagus, ends and tips cut off and reserved separatelyand stalks cut crosswise into 1-inch pcs
- 2 1/2 c. Water
- 2 med Onions, minced fine
- 1 1/2 Tbsp. Unsalted butter
- 2 c. Chicken broth
- 1/2 c. Heavy cream
- 1 1/2 c. Packed fresh basil leaves
- 1/2 tsp Salt
Direcciones
- In a small saucepan simmer reserved asparagus ends in water, covered, 15 min. Remove and throw away asparagus ends with slotted spoon and bring water to a boil. Add in reserved asparagus tips and cook, uncovered, over high heat till crisp-tender, about 3 min.
- Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cool water to stop cooking. Drain tips well.
- In a 4-qt heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring till pale golden brown. Add in asparagus stalk pcs, broth, and reserved cooking liquid and simmer, covered, 15 min, or possibly till asparagus pcs are tender.
- Basil cream:Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mix over high heat, stirring, till basil is wilted, about 5 - 10 seconds, and in a blender puree mix. Return basil cream to small saucepan and keep hot.
- Puree soup in cleaned blender in small batches and return to 4-qt saucepan, thinning with water if you like. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, till heated through.
- Divide soup among 6 bowls and add in asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.
- Makes about 7 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2092g | |
| Calories 622 | |
| Calories from Fat 361 | 58% |
| Total Fat 41.16g | 51% |
| Saturated Fat 25.28g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 1982mg | 83% |
| Potassium 2243mg | 64% |
| Total Carbs 50.67g | 14% |
| Dietary Fiber 20.8g | 69% |
| Sugars 22.1g | 15% |
| Protein 24.91g | 40% |
