Asparagus Chowder

By ngteller

Ingredients

• 1 tbsp EVOO
• 1 large spanish onion, diced
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 1/2 cup white wine
• 3/4 pound potatoes, 1-in cubes
• 1 large carrot, 1-in cubes
• 1 celery stalk, 1-in cubes
• 2 pounds asparagus, ends trimmed and spears cut in half
• 1/2 cup heavy cream
• 2 tsp fine salt
• 1 tbsp pepper (white)

Preparation

Step 1

Add oil to a large pot over med-high heat, and saute onion, thyme, and marjoram until onion turns translucent, about 3 minutes. Add 3.5 cups water, white wine, potatoes, carrot, and celery. Bring to boil, cover, and reduce heat to simmer. Cook until potatoes are soft, about 15 minutes. Add asparagus and simmer another 5 minutes, or until asparagus is bright green.

Let soup cool 30 minutes, then ladle into food processor along with cream, salt, and pepper. Puree until smooth (or use immersion blender) . Season to taste and serve immediately.