If using white asparagus, make sure to peel the asparagus before chopping it into 2 inch pieces.
Saute the chopped onion in the butter until soft using a 4 quart saucepan. Set aside the heads of asparagus and add the remaining pieces to the saucepan and steam for 5 minutes. Add the broth and boil gently for approximately 30 minutes, or until the asparagus is very soft.
Puree the soup in batches using a blender. Ensure the lid is tightly sealed and hold the lid down to prevent the hot soup from splattering. Return the pureed soup to the pan.
Bring the soup to a simmer and add the reserved asparagus heads. Cook for 5 minutes or until the asparagus heads are fork tender. Turn down the heat and add the half and half cream. Do not boil further.
Taste and add salt and freshly ground pepper as needed. Dry white wine may be added if the soup requires more acidity. Garnish with parsley and serve.
Using white asparagus produces a "smoother tasting" soup although I personally feel the extra prep time and care required to peel the white asparagus is not really worth it.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 60 (81%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 17.6mg||5 %|
|Sodium 1371.6mg||47 %|
|Potassium 56.8mg||1 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.4g|
|Protein 1.4g||2 %|
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Calories per serving: 74
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