This is one of my all time favorite soups to make. It’s great year round and believe it or not…my five year old loves it! What’s my secret? Besides the amazing taste…I tell him it’s “Hulk Soup” and it will make him as strong as hulk!
You will definitely need an immersion blender for this soup! This invaluable tool can be purchased at most stores and will save you time and mess. No stress, no mess! I’ve had my fair share of accidents with food all over the kitchen trying to ladle batches of soup into a blender to puree.
You can use a regular, sweet onion for this soup, or you can use shallots, like I did. I used shallots because it was the only thing I had on hand, and i was just dying to have this soup again.
So, here is what you will need for this Creamy Asparagus Soup.
You will need the following:
- 2 bunches of asparagus chopped (fatty ends broken off)
- 1 tbsp olive oil
- 1 32 ounce container of chicken stock (low-sodium)
- 1 medium onion (diced)
- 1/4 cup of white cooking wine
- 1/2 cup of half and half
- S&P to taste
Heat your olive oil in a large soup pot over a medium heat until the oil is hot. Add the diced onion to the pot, moving it around with a wooden spoon until the onions are translucent. Next, add the white wine and let it cook down until it’s almost gone. Add the chopped asparagus and chicken stock. Simmer for 20 minutes. Use your immersion blender and puree until smooth. Stir in the half and half and add S&P to taste.