How to make it

  • Prepare the asparagus. Rinse and then bend each stalk until the bottom part naturally breaks off. Discard the bottoms. Cut off the tips on the diagonal and reserve them.
  • In a heavy pot, sauté the onions in olive oil until soft.
  • Add the asparagus, broth, bay leaves, tarragon and 1t. hot sauce and 2 T. sherry. The liquid should cover the vegetables. Add water if necessary. Bring to a boil, then reduce to simmer. Simmer covered for 40-60 minutes, or until the asparagus is very tender.
  • While the soup is cooking, blanch the asparagus tips. Bring a small pot or sauce pan of salted water to a boil. Add the tips and cook for about 2 minutes, until they become crisp-tender. When done, immediate cool in iced water. Drain and set aside.
  • When the asparagus is soft, add the condensed milk. Let cool a bit. Remove the bay leaves. Puree in a blender or with a hand blender. Blend in the sour cream. Reheat soup over low. Adjust the salt and hot sauce. Add 1 T sherry.
  • Serve topped with asparagus tips.

Reviews & Comments 4

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    " It was excellent "
    bluewaterandsand ate it and said...
    You got this one worded just right, Creamy. Elegant and Healthy!
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  • lunasea 10 years ago
    Sounds good - I love asparagus. Thanks!
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    " It was excellent "
    greekgirrrl ate it and said...
    That is truly a delicious recipe..Thanks-great post!
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    " It was excellent "
    pat2me ate it and said...
    Sounds wonderful, we love asparagus! Thanks!
    Was this review helpful? Yes Flag

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