Asparagus Soup


Yield: 3 Quarts

2 Tbsp Olive Oil

1 medium Yellow Onion, diced

2 stalks Celery, chopped

2 cloves Garlic, chopped

1 each Bay Leaves, small

1 Tbsp Fresh Thyme

1/2 tsp Black Pepper

1 bunch Fresh Asparagus, rough cut, disregard bottom 1/2 in.

1 medium Potato, peeled & diced

64 oz Chicken Broth

To Taste Salt and Black Pepper

A Pinch Cayenne

1/2 cup Heavy Cream


In a large saucepan over medium high heat, sauté the onions, celery, garlic, asparagus with the herbs and spices in the olive oil. Stirring occasionally for approximately 5 minutes. Stir in diced potatoes. Add the chicken broth. Bring to a boil then reduce to a simmer. Allow to cook for 15 minutes or until all is tender. Remove from heat and allow to cool. Puree in a blender till smooth and strain through a fine strainer. Season to taste. Stir in heavy whipping cream before service.