What it is:
Talk about versatility! This dish can be served hot to warm you up on those chilly winter afternoons. On the other hand, it can also be served chilled, like a vichyssoise, as a way to cool down during the sweltering heat of summer.
For 4 servings
1⁄2 stick unsalted butter
1⁄2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
What you do:
1. In a large saucepan, melt the butter over medium-high heat
2. Saute onions and garlic in the melted butter for approximately 5 minutes (be careful not to let the garlic burn) & season with the salt & pepper.
3. Add the asparagus can continue to saute for an additional 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Once the soup start boiling, reduce the temperature and simmer for 30 minutes or until the asparagus is very tender.
6. Remove from heat and let cool
7. Transfer the contents of the pot into a blender or food processor and puree until smooth all the way through.
8. Return to the sauce pan and mix in the sour cream; add salt & pepper to taste.
9. Serve immediately hot, or chill overnight and serve right out of the refrigerator the next day.
10. You can use a dollop of additional sour cream and/or a couple asparagus tips for a garnish and to add a little texture.
* 2 Cups of heavy cream or half-&-half can be used instead of sour cream
** Be very careful when blending hot foods. Don’t fill up the canister more than halfway, don’t create an air-tight seal with the cover, and don’t set it to high right off the bat. instead, loosely cover the canister while using a towel to act as a canopy over the top. Start pulsing slowly and work your way up to full blending speed.