Creamy White Asparagus Soup courtesy of Condra Easley

Friend of Good Food Hour, Condra Easley, former owner of Patisserie Angelica, is now living in France and shares this delicious recipe.


Creamy White Asparagus Soup

Serves 6

1 medium yellow onion chopped
2 cloves of garlic chopped
4 oz. unsalted butter
6 cups high quality chicken or vegetable stock
2 lbs. white asparagus (ends cut off, stalks peeled, reserve tips, then cut stalks into 2” pieces)
½ cup – 1 cup half-and-half to desired consistency
Salt and pepper to taste
Crème fraîche for center dollop
Fresh thyme garnish

● In a stockpot, sauté onion and garlic in the butter until transparent.
● Add chopped asparagus and pour in the stock.
● Boil for approximately 30 minutes or until tender.
● Purée the soup in batches in a blender or using a stick blender.
● Return soup to the stock pot, add the asparagus tips and simmer about 5 minutes or until tender.
● Reduce heat and add half-and-half, do not boil.
● Garnish with a dollop of crème fraiche and fresh thyme.

Courtesy of Condra Easley
Instagram: condraeasley