The cream of asparagus soup is slightly richened by the addition of Marsala wine and Aleppo pepper.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 3 tablespoons butter
- 1 medium sweet onion, chopped
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 3 cups chicken bone broth
- 1 cup heavy whipping cream
- ½ cup Marsala wine
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon ground Aleppo pepper
- 1 pinch freshly ground black pepper
- ½ cup sour cream
- ½ cup croutons
Instructions
- Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
- Remove from the heat and puree with an immersion blender until smooth.
- Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
- Ladle into bowls. Garnish with sour cream and croutons.