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Asparagus bisque

Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened for about 5 minutes.

Start cooking

Tools

Details

10

Ingredients

7

Steps

Time

20'

Prep

34'

Cooking

54'

Total

Ingredients

  • 2 tablespoonsunsalted butter
  • 1yellow onion, chopped
  • -sea salt
  • 250 gfloury potato, peeled and cubed
  • 1 Lvegetable or chicken stock
  • 1 kgasparagus, ends trimmed and roughly chopped (about 600 g trimmed),
  • 125 mldouble cream
  • 2 tablespoonsfresh lemon juice
  • -half a bunch of fresh chives, chopped, for garnish
  • Amountingredient name
Make it now
  • Step 1

    Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened for about 5 minutes.

  • Step 2

    Add potato, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to medium-low and simmer until potato is just tender for about 10 minutes. Add asparagus, increase heat to medium-high and bring to a boil. Reduce heat to medium- low and continue to cook until potato and asparagus are tender for about 5 minutes longer.

  • Step 3

    Add potato and asparagus mixture, cream and lemon juice to the jar of the KitchenAid ARTISAN Power Plus Blender.

  • Step 4

    Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes.

  • Step 5

    Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

  • CHEF’S TIP

    This delicate soup is best at the height of the season, when the spears are tender and sweet. Choose medium- size spears over pencil-thin or extra-thick ones.

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Asparagus bisque

Step 1

Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened for about 5 minutes.

Step 2

Add potato, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to medium-low and simmer until potato is just tender for about 10 minutes. Add asparagus, increase heat to medium-high and bring to a boil. Reduce heat to medium- low and continue to cook until potato and asparagus are tender for about 5 minutes longer.

Step 3

Add potato and asparagus mixture, cream and lemon juice to the jar of the KitchenAid ARTISAN Power Plus Blender.

Step 4

Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes.

Step 5

Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

CHEF’S TIP

This delicate soup is best at the height of the season, when the spears are tender and sweet. Choose medium- size spears over pencil-thin or extra-thick ones.

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