Asparagus Soup


  • 1 1/2 lb. asparagus
  • 4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1/4 cup dry vermouth
  • 3 cups chicken stock, plus more as needed
  • Salt and freshly ground pepper, to taste
  • 3/4 cup heavy cream


For An Ultrasmooth Soup, Strain It Through A Chinois, A Conical Strainer That Is A Favorite In Restaurant Kitchens. A Pestle Is Used To Push The Food Through The Fine-mesh Perforations Of The Chinois.

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