Post by chief_cook2 on May 26, 2003 19:22:24 GMT -6
This soup may be served hot or cold.
4 cups chopped yellow onions, about 4 large onions
8 tbs. sweet butter
2 quarts chicken broth
2 pounds asparagus, trimmed
½ cup heavy cream or ½ cup buttermilk, for cold soup
Salt and black pepper to taste
Melt the butter in a large pot and simmer the onions until very soft and golden, about 25 minutes, stirring often.
Add the chicken stock and bring to a boil.
Meanwhile, trim the tips from the asparagus and reserve. Chop the remaining part of the spears into 1-inch pieces and drop into the boiling chicken broth, cover, reduce heat, and simmer 20-30 minutes, or until asparagus is very soft.
Puree the soup in a food processor fitted with a steel blade, or in a blender, until smooth. Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5-8 minutes. If serving the soup hot, season with salt and pepper to taste and serve.
If serving the soup cold, remove from heat, cool, stir in the cream or buttermilk, and refrigerate covered. Season to taste with salt and pepper. Serve very cold. 8 to 10 servings.