2 Tbs olive oil
1 Tbs butter
2 medium yellow onions, chopped
3 cloves garlic, chopped
20 spears asparagus, tips removed and reserved, stems chopped small
4 large potatoes, peeled and medium diced
1 cup good white wine
6 cups chicken stock (homemade or unsalted)
1 bouquet garni (10 sprigs thyme, 2 sprigs tarragon, 1 small sprig rosemary)
2 large potatoes, peeled and 1/2" cubes
1 cup frozen corn (or left over corn off the cob)
1/2 pound smoked sausage or kielbasa, sliced 1/8" thick
2 - 3 shakes red pepper flakes
1/2 pint heavy cream
1 tsp. fresh thyme leaves
salt and pepper to taste
Heat a large pot over medium heat. When hot add oil and butter. When the butter stops foaming add the onions, garlic and asparagus stems. Cook for about 5 minutes or until the onions are translucent.
Add the 4 chopped potatoes, stir to combine and then add in the white wine, and chicken stock. Bring to a boil and boil gently until potatoes are soft, about 20 minutes or so.
In a small bowl microwave the asparagus tips for 3 minutes, covered. Immediately shock the asparagus tips in ice cold water. Drain and set aside.
Turn off heat and blend with an immersion blender until very smooth.
Add the 2 chopped potatoes to the soup and turn the heat back on to medium. Cover the pot and cook until potatoes are al dente, about 15 minutes.
Add the corn and pepper flakes. Allow cor to cook for 5 minutes or so. Add the asparagus tips, and the heavy cream. Turn off the heat. Stir in the thyme leaves and serve!
I couldn't help but add the smoked sausage. I love the smokey taste. You can leave it out if you prefer to cut down on the fat. Also, you could use light cream or half and half instead of heavy cream. I had heavy cream that needed
to be used up! I love soups because they don't take a lot of time to make if you have stock already made up or have a good store bought stock on the shelf.