Asparagus Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound asparagus
• ½ none onion
• 2 tablespoon olive oil
• 1 clove garlic
• 2½ cup vegetable broth
• 1 sprig rosemary
• ¼ cup white wine
• 2 tablespoon heavy cream
• ¼ cup parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the half onion and mince the clove of garlic. Snap or cut off the tough woody ends of the asparagus, then chop the spears into rough 1-inch (2.5 cm) pieces, keeping a few tips aside.

2. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for about 4 minutes until soft. Add the garlic and cook for 1 minute more.

3. Add the asparagus pieces and the rosemary sprig. Pour in the white wine and let it bubble for 1 to 2 minutes until slightly reduced.

4. Add the vegetable broth and bring to a boil, then reduce the heat and simmer gently for about 10 minutes until the asparagus is very tender.

5. Remove and discard the rosemary sprig. Blend the soup with an immersion blender until smooth, or carefully transfer it in batches to a regular blender.

6. Return the soup to low heat if needed. Stir in the heavy cream and parmesan cheese until melted and smooth. Do not let it boil after adding the cream.

7. Ladle the soup into two bowls and top with the reserved asparagus tips. Serve hot.