An exquisite smooth, creamy, asparagus soup, always a favourite at Whitewell and the Great Tree Hotel during the English asparagus season.
Category: Soups, Stews and Chili
Cuisine: English
950 grams Asparagus
1 large Onion chopped
2 sprigs Fresh Thyme
3 tablespoon Unsalted butter
6 cups Chicken Stock
115 mililiter Dry white wine
1/2 cup Double Cream or cr?me fra?che
1/4 teaspoon Lemon Juice or to taste
1 pinch Salt to taste
1 pinch Freshly Ground Black Pepper to taste
I added minced garlic, and celery greens to the onions and thyme. Substituted 1/2 cup Chicken broth for the wine, and added 2 strips black pepper slab bacon (chopped and cooked), 1 can of Campbell's Cheddar Cheese soup, and a whole pint of Heavy Cream. Only used 2 1/2 cups of Chicken broth total. Very creamy, and rich. Will make this again for sure!
brandonstevens1048Made it at thanksgiving lastyear and was immediately requested for this years thanksgiving
KbranskerThe soup keeps, covered and chilled, for up to two days. If making ahead, add last tablespoon butter and lemon juice after reheating. [I posted this recipe.]
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