April 17, 2013
Asparagus may be available throughout the year but it's at its best in the springtime. This simple and seasonal gluten-free soup highlights asparagus' robust flavor. Asparagus spears are cooked with onions and garlic before white wine and chicken stock are added. A touch of heavy cream creates a silky soup and adds richness.
Ingredients:
1 tablespoon unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine
4 cups gf chicken stock
1 1/2 pounds fresh asparagus, trimmed and chopped- reserve tips
1/2 cup heavy cream
Salt and freshly ground black pepper
Directions:
In a large, heavy saucepan, melt butter over medium-low heat.
Add onions and garlic; cooking until tender, about 5 minutes.
Add reserved asparagus tips.
Image Sources:
.
