Cream of Asparagus Soup

How To Make Cream of Asparagus Soup

YIELD: SERVES 4-6
PREP TIME: 15 MINUTES
COOK TIME: 0 MINUTES
TOTAL TIME: 15 MINUTES

INGREDIENTS:

• Coarse salt and freshly ground black pepper
• 1/2 massive clove garlic, finely cut, and 1/2 massive clove garlic
• 1/2 cup cream
• 1/2 massive shallot, sliced crosswise, and 1/2 massive shallot
• 1 medium Yukon gold or Russet potato (about eight ounces), in the raw and diced (about 1 cup)
• 750 g recent asparagus
• 2 onions, thinly sliced
• 1-liter stock
• 3 tablespoons vegetable oil
• Salt Pepper

METHODS:

1. Place the oil and onion in an exceedingly microwaveable dish. Cook uncovered for 3-4 minutes at 750 W. bring to an end the asparagus tips and put aside.
2. Cut the asparagus spears into five cm slices, ensuring you discard the woody finish, and mix with the onion. Cook uncovered for five minutes at 750 W.
3. Add the stock, cover, and cook for an extra 15-20 minutes at five hundred W, stirring from time to time.
4. Stir in the cheese and mix till you're left with a swish creamy mixture. Add the asparagus tips. Heat at 750 W for 5-6 minutes. Season to style with salt and pepper.